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Indian Cashew Curry

Indian Cashew Curry “Navratan Kurma”

Source: Recipe by Nandita Shah
This recipe gets its flavors from a variety of spices! Serve with brown rice.
Course Dinner
Cuisine Indian
Servings 6 servings


  • ¼ cup raw cashew nuts soaked in about 1/2 cup of water for about half an hour
  • 3 cups mixed vegetables e.g., carrots, potatoes, cauliflower, green beans, chopped
  • 1 medium onion chopped coarsely
  • 2 garlic cloves
  • 1 inch piece ginger peeled
  • 1 or more green chilies seeded, optional
  • 1 tsp. poppy seeds optional
  • ½ tsp. turmeric
  • 1 tablespoon garam masala
  • 2 cardamom pods
  • 2 medium tomatoes chopped
  • ½ cup plain soy yogurt
  • salt optional (to taste)
  • ¼ cup raisins
  • 3 tbsp. fresh cilantro finely chopped, for garnish


  • Take cashews soaked in water, drain, and set soaking water aside. Place cashews in a blender and grind them into a fairly smooth paste. Add a little water if needed to make cashews into a paste.
  • Steam mixed vegetables until tender.
  • Place onion, garlic, ginger, chilies, and poppy seeds (if using) in a food processor. Process into a coarse paste or mince them. Add paste to nonstick, heavy steel or cast-iron pan and sauté until the mixture becomes fragrant or until it just begins to brown a bit. Add the turmeric, garam masala, and cardamon and stir.
  • Then add tomatoes and cook, stirring, until tomatoes break down, approximately 3 minutes. Add soy yogurt and stir, letting the paste cook for another 2 to 3 minutes. Add salt, if using.
  • Add cooked vegetables, raisins, and cashew paste, mixing well. When the gravy comes to a boil, turn down the heat and simmer on a low flame for another 5 minutes for the flavors to incorporate. Garnish with cilantro.
Keyword gluten-free, vegan
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