Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 cup tamarind paste
- 1 cup vegetable broth
- 1 cup unsalted cashews
- 1 cup coconut milk
- Salt, to taste
- Cilantro, for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. Add the cumin, coriander, turmeric, and cayenne pepper and stir for 1 minute.
4. Add the tamarind paste and vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. In a blender or food processor, puree the cashews with 1 cup of water until smooth.
7. Add the cashew puree to the pot and stir to combine.
8. Add the coconut milk and salt to taste.
9. Simmer for an additional 10 minutes.
10. Serve hot, garnished with cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 25g
Protein: 8g
Sodium: 200mg
Fiber: 4g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Unsweetened coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Substitute the cashews with peanuts or almonds for a different nutty flavor.
- Add diced chicken or shrimp for a protein boost.
Tips and tricks:
- Soak the cashews in water for a few hours before blending to make them easier to puree.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Use fresh tamarind instead of tamarind paste for a more authentic flavor.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in bowls with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
Serve with a side of basmati rice or naan bread.
Suggested side dishes:
- Roasted vegetables
- Cucumber salad
- Raita (yogurt sauce)
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tamarind is a fruit that is commonly used in Indian and Southeast Asian cuisine. It has a tangy, sour flavor and is often used in sauces and curries.
Flavor profiles:
This curry has a tangy, nutty flavor with a hint of spice.
Serving suggestions:
Serve hot with a side of rice or naan bread.
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Region: Indian