AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Cashew curry sauce8/28/2023 ![]() ![]() I once heard that a good curry should be like a spot-on salad: one flavor should never dominate the others. It ignites my innate sense of curiosity and I want to try everything. Whenever I get the chance to explore Asian shops I’m always amazed by the sheer number of exotic ingredients I’ve never seen before. You also get the chance to explore new neighborhoods when hunting down ingredients. The flavors are mild and well balanced, as opposed to the usual bolder flavors found in most curries.Īn interesting thing about cooking different cuisines is that it’s a fun exercise in learning about new ingredients and cultures. I used to rely solely on coconut milk – occasionally heavy cream – for a rich creamy curry, but this Creamy Tofu & Cashew Curry has taught me that using cashew cream as base yields an incredibly smooth sauce. For the most part it’s very simple, but it all starts with gathering the right ingredients. Reheat in a saucepan over medium-low heat.After spending so much time around Indian friends and getting to eat the incredible food they make, I decided I needed to learn some of the basics of making curry. Store leftovers in an airtight container in the refrigerator for 2-3 days. If you can't find fenugreek (or another spice) at your local supermarket, you should be able to find it at an Asian grocery store, or you can order it online. I often get the best results through experimentation! The spice blend can be adapted to your tastes. I recommend chopping all your vegetables and measuring your spices before starting this recipe, so that each ingredient is ready to go when you need it. Turmeric will temporarily stain anything it comes in contact with, including countertops, appliances, dishes, and your hands. ![]() If your ingredients get too dry at any point during cooking, add a splash of water to the pan. This recipe has a mild level of spiciness for medium heat, use 1/4 tsp. You don't need to soak your cashews if you have a high-speed blender. Soak your cashews in water for 2 hours, or boil them for 10 minutes. It's delicious on toast, a bagel, or naan. While this dish might be normally served at lunch or dinner, the leftovers make one of my favorite breakfasts. Sweet potatoes, green peas, and bell peppers also work well with this creamy curry sauce. Try the sauce with my crispy tofu recipe, or just pan-fry some chunks of extra firm tofu. You can also use different proteins or vegetables in place of chickpeas. And feel free to leave out spices you don't like and add or increase others that you do like! Add lime juice if you want a bit of acidity. Increase or omit the cayenne to change the level of heat. The spice mix in this recipe can be adapted to your individual tastes. ![]() The flavors come from lots of spices instead of unhealthy ingredients (although I did include some maple syrup in this recipe, feel free to leave it out if you would like to avoid sugar)! The chickpeas and cashews are good sources of protein, and serving them with rice increases the protein content. This dish is nutritious in more ways than one, however. As Hippocrates said, "let thy food be thy medicine." Both turmeric and ginger have anti-inflammatory properties, so I love adding them to my dishes. Turmeric is a root that's related to ginger. I also used raw cashews as a base for the creamy sauce. In this dish, I wanted to create something slightly different, so I used a spice blend that contains more turmeric (similar to Caribbean curries). Many of the chickpea curry recipes on the internet are some form of the American version of channa masala, made with garam masala (a blend of cumin, coriander, and other spices), tomatoes, and a coconut milk base. A "curry" dish is hard to define, since it can use many types of sauces (or no sauce), and many different spice blends. ![]()
0 Comments
Read More
Leave a Reply. |