Cashew Gravy Food
CREAMY CASHEW CHICKEN CURRY
Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h50m
Yield 8
Number Of Ingredients 20
Steps:
- Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
- Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
- Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
- Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
- Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
- Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g
CASHEW GRAVY (VEGETARIAN/VEGAN)
I make this to go with the Lentil and Wild Rice loaf for Thanksgiving. It goes wonderfully on mashed potatoes, yorkshire puddings, vegetables and just about anything else. The cashew and onion flavors mix beautifully together when you blend it at the end. The water amounts are estimates, but I have added descriptions of what it should look like. Also, definitely taste as you go along and add whatever suits your taste and complements the rest of your meal. This last time, I added about 1/3 c. white wine in addition to about 1 T of soy and threw in some (1 tsp fresh?) rosemary and it was amazing. Sometimes I add a whole lot of additional soy sauce and that is great too. It makes quite a bit, so you could cut in half. I freeze the left overs in small containers to use later.
Provided by Sandy in California
Categories Sauces
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion in oil until soft and slightly brown. (you can also let onions cook longer and get browner for an even richer flavor).
- (If you are using raw cashews, add them at this step and let them cook for several minutes to "toast" them).
- Add garlic and cook another minute longer to slightly brown the garlic.
- Add flour and stir it around over the heat for a minute.
- Add 1-2 cups of water a half cup at a time and stir to blend in the flour and thicken. Add more water as it becomes thick.
- (if you are using roasted cashews add them here).
- Add more water (another 1-2 cups) so that the broth is soup like and the cashews are completely in the water.
- Add soy sauce, pepper and salt (if desired) or any additional desired flavorings.
- Cook until cashews are soft and flavors have melded. I always let this simmer away for about 30 minutes and add more water and soy or spices as needed, but remember that the flavor will change when cashews are blended. When done cooking, you'll want it to be a thin gravy consistency. The cashews will thicken it up when you blend it.
- Turn off the heat and let it sit for a few minutes to cool down.
- Puree in a blender or food processor in batches. You may need to add more water while blending to get the right consistency. Taste and adjust any seasoning.
- Can be refridgerated for several days. Freeze any leftovers in small batches to enjoy at a later date.
SAVORY CASHEW GRAVY (VEGAN)
Make and share this Savory Cashew Gravy (Vegan) recipe from Food.com.
Provided by the80srule
Categories Sauces
Time 15m
Yield 4 1/2-cup servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Blend the ingredients together in a blender or food processor until smooth.
- Cook on medium heat on the stovetop, stirring constantly. Add some arrowroot and/or extra nutritional yeast if it needs thickening.
CASHEW GRAVY
A recipe from Penzey's catalog (Back to School 2013) with rich but not overpowering flavor. To make cashew butter grind about 1 cup cashew pieces in a food processor until creamy to yield about 3/4 cups cashew butter
Provided by Doug Mc
Categories Sauces
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium heat.
- Add the onions and cook until caramel in color, about 20 minutes, stirring occasionally at first, then more often as color develops. Add water if needed to prevent sticking.
- Add the cashew butter, tamari, water and spices and cook until heated.
- Place in a blender or food processor and blend until smooth.
Nutrition Facts : Calories 139.2, Fat 9.1, SaturatedFat 1.3, Sodium 1795.7, Carbohydrate 11.2, Fiber 2, Sugar 4.8, Protein 4.5
GARLIC MASHED POTATOES AND CASHEW GRAVY
Make and share this Garlic Mashed Potatoes and Cashew Gravy recipe from Food.com.
Provided by Carol Bullock
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Peel and dice the potatoes and then boil until they are soft.
- Heat oil over medium heat in small pan.
- Saute the garlic for about 30 seconds.
- Add the soy milk and reduce to a simmer.
- Keep this mixture warm until the potatoes are cooked.
- Mash the potatoes in a large bowl.
- Add the margarine, and then add the soy milk mixture and nutritional yeast and mix until creamy.
- For the gravy, saute the onions in margarine until golden.
- Stir in the flour and cashews and cook for another 3 minutes, stirring constantly.
- Add the broth gradually, whisking constantly to form a smooth mix.
- Add the soy sauce, garlic and pepper.
- Bring to a boil, and then turn down heat and simmer until thick.
- Puree in the blender until smooth.
Nutrition Facts : Calories 447.9, Fat 29.1, SaturatedFat 5.8, Sodium 994.1, Carbohydrate 40.6, Fiber 3.5, Sugar 4.7, Protein 9.3
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