Lately I have been trying curry dishes with different nut sauces. Normally I use regular milk or soy milk. But soy milk does not give the same flavor as much as the regular milk or coconut milk. For this recipe I thought of making a sauce with cashew nuts. Since cashew nuts has a soft consistency (compared to almonds, walnuts etc.), when ground to a paste they give a very smooth consistency.
- 2-3 oz dried soy chunks
- Hot water to soak soy chunks
- 1 small onion chopped coarsely
- 3 cloves garlic
- 1 medium tomato chopped coarsely
- 1/4 cup cashew nuts
- 1/2 cup water
- 1 teaspoon oil
- 1/4 teaspoon mustard seed
- curry leaves
- 1 teaspoon chili powder
- 1/2 teaspoon coriander seed
- 1/4 teaspoon cumin seed
- salt to taste
- cilantro for garnishing (optional)
- Add hot water to completely cover soy chunks and soak for about 20 minutes. Once it is soaked, the soy chunks will double in size and quantity will increase. If you are using the big soy chunks, you can cut them into 2 pieces.
- Add chopped onion, garlic, tomato, cashew nuts and 1/2 cup water to a food processor and puree until it resembles a thick sauce. If it is too thick add a little water.
- Lightly roast cumin and coriander seed and dry grind to a powder
- Add oil to a saucepan and add mustard seed and curry leaves and fry for a minute. Now add cashew sauce, soy chunks, 1 – 1 1/2 cups water, chili powder, and salt and cover and cook on medium heat for about 10 minutes
- Now add ground coriander-cumin powder and cover and cook until sauce thickens and resemble curry consistency
- Let stand covered for about 10 minutes
- Transfer to a bowl/dish and sprinkle with chopped cilantro (optional)
- Serve with rice or chapatis.
- Yields: 3-4 as a side dish