Ingredients with Measurements:
- 2 cups Malabar spinach, chopped
- 1 cup cashews, soaked overnight
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 cup coconut milk
- 2 tablespoons oil
- Salt to taste
- Water as needed
Special equipment needed:
- Blender
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds.
2. Once the seeds start to splutter, add onions, garlic, and ginger. Saute until onions turn translucent.
3. Add chopped tomatoes and cook until they turn mushy.
4. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
5. Add chopped Malabar spinach and cook for 5 minutes.
6. Add soaked cashews and coconut milk. Mix well.
7. Add water as needed to adjust the consistency of the curry.
8. Add salt to taste and let the curry simmer for 10 minutes.
9. Once the curry is cooked, turn off the heat and let it cool down.
10. Transfer the curry to a blender and blend until smooth.
11. Transfer the blended curry back to the pan and heat it up.
12. Serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 25g
Carbohydrates: 20g
Protein: 8g
Substitutions for ingredients:
- Malabar spinach can be substituted with regular spinach or kale.
- Cashews can be substituted with almonds or peanuts.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add vegetables like potatoes, carrots, or peas to the curry.
- Use different spices like cinnamon, cardamom, or cloves to add more flavor.
- Add paneer or tofu for a vegetarian protein option.
Tips and tricks:
- Soak cashews overnight for a creamy texture.
- Adjust the consistency of the curry by adding water as needed.
- Use fresh Malabar spinach for the best flavor.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pan on medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with rice or bread on the side. Garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced red onions, or lemon wedges.
Pairings:
Serve the curry with rice, naan bread, or roti.
Suggested side dishes:
Cucumber raita, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the curry is too thick, add more water to adjust the consistency.
- If the curry is too spicy, add more coconut milk or yogurt to balance the heat.
Food safety advice:
Make sure to cook the Malabar spinach thoroughly to avoid any foodborne illnesses.
Food history:
Malabar spinach is a leafy vegetable that is commonly used in Indian cuisine. It is also known as Basella alba or vine spinach.
Flavor profiles:
The Malabar spinach and cashew curry has a creamy and nutty flavor with a hint of spice.
Serving suggestions:
Serve the curry as a main dish with rice or bread on the side.
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Region: Indian