Cashew Veggie Curry
Different types of veggies are added with other ingredients
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  • Potato(peeled and chopped) – 2nos
  • Beans(chopped) – 1/2cup
  • Carrot(peeled and chopped) – 1/2cup
  • Cauliflower(chopped) – 1cup
  • Tomatoes(chopped) – 2nos
  • Onions(chopped) – 4nos
  • Ginger(chopped) – 1inch
  • Cumin seeds(Jeerakam) – 1/2tsp
  • garlic 20cloves
  • Chilly powder – 2tsp
  • Turmeric powder 1/4tsp
  • Mustard seeds 1tsp
  • Cashews – 20nos
  • Lemon juice – 4tbsp
  • Coriander leaves(finely chopped) – 5springs
  • Water(As reqd) –
  • Coconut oil(As reqd) –
  • Salt(As reqd) –
  1. For preparing cashew veggie curry, blend together onions, ginger, cumin seeds and garlic to a fine paste.
  2. Soak the cashew nuts in water for 30 minutes and blend into fine paste. Keep it aside.
  3. Heat oil in a pan. Splutter mustard seeds.
  4. Add onions paste and saute till it is browned.
  5. Then add chilly powder, turmeric powder, salt and chopped tomatoes.
  6. Toss in the veggies with required water and allow it to cook.
  7. When the veggies are cooked, add in lemon juice and mix well.
  8. Pour in the cashew paste and allow it to simmer for 2 minutes on low flame.
  9. Remove it from the flame and garnish with coriander leaves.
  10. Cashew veggie curry is ready. Serve hot with chappathi.