Goan Kaju Curry Recipe
Indulge in the exquisite flavors of Goan cuisine with this delightful Goan Kaju Curry, a vegetarian dish that beautifully marries the richness of cashews with the aromatic spices and fresh ingredients typical of the region. This creamy, nutty curry is not only a feast for the palate but also a wholesome addition to your lunch table. Serve it alongside flaky Lachha Paratha and a refreshing Palak Raita for a complete meal that’s sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cashews | 1 cup (cut) |
| Tomato | 1 (finely chopped) |
| Green Capsicum | 1 (cut) |
| Turmeric Powder | 1/2 tsp |
| Oil | As needed |
| Fresh Coriander | 1 tbsp (chopped) |
| Salt | To taste |
| Coconut | 1 cup (grated) |
| Onions | 2 (finely chopped) |
| Garlic | 5 cloves (chopped) |
| Coriander Seeds | 1 tsp |
| Dried Red Chillies | 3 |
| Whole Black Pepper | 5 |
| Cumin | 1 tsp |
| Cloves | 2 |
| Tamarind | 1/2 marble-sized ball |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 300 |
| Protein | 5 g |
| Carbohydrates | 25 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sodium | 150 mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 45 |
| Total | 55 |
Instructions
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Soak the Cashews: Start by soaking the cashews in warm water for about 30 minutes to soften them. This will enhance their creaminess in the curry.
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Prepare the Spices: In a heavy-bottomed pan or kadhai, add coriander seeds, cumin, whole black pepper, and dried red chillies. Dry roast these spices over medium heat for 2 to 3 minutes until they become fragrant.
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Add Coconut and Tamarind: After roasting the spices, add the grated coconut to the pan and sauté it lightly until it’s slightly golden. Then, incorporate the tamarind and cook for an additional 15 seconds. Remove the mixture from heat and allow it to cool.
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Cook the Onion and Garlic: In the same or a different kadhai, heat some oil. Add the finely chopped onions and garlic, cooking until the onions become translucent and tender.
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Blend the Mixture: Once cooled, transfer the coconut and spice mixture along with the sautéed onions and garlic into a blender. Add a little water and blend it into a smooth paste.
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Make the Curry Base: In the kadhai, heat more oil. Once hot, add the chopped tomatoes, turmeric powder, and salt. Sauté until the tomatoes soften and break down.
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Add Capsicum: Incorporate the chopped green capsicum into the mix and cook until it becomes tender.
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Combine with Cashews: Now, add the blended coconut and onion paste, along with the soaked cashews. Mix everything well and let it simmer for about 3 to 4 minutes. If the curry is too thick, add a little water to reach your desired consistency.
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Simmer: Allow the curry to simmer for 10 minutes, stirring occasionally to prevent it from sticking to the bottom.
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Finish and Serve: After simmering, turn off the heat and garnish with freshly chopped coriander. Serve your Goan Kaju Curry hot with Lachha Paratha and a side of Palak Raita for a delicious, satisfying meal.
Conclusion
This Goan Kaju Curry is a delightful representation of the vibrant and diverse flavors found in Goan cuisine. Its rich texture and aromatic spices make it a standout dish, perfect for any lunch or dinner gathering. Enjoy the warmth and comfort of this curry that brings a taste of Goa right to your table!
