Goan Cashew Curry (Kaju Masala)

5 from 3 votes

Goan Cashew Curry (Kaju Masala)

This Goan style cashew curry is made of whole cashews cooked to a delectable, toothsome tenderness with potatoes in a spicy coconut sauce. Serve over steamed rice.

Prep Time15

Cook Time30

Soaking time for cashews30

Total Time1 15

Course: Main Course/Curry

Cuisine: Goan, Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 336kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large saute pan or Dutch oven
Blender

Ingredients

1 cup raw cashews
2 teaspoon avocado oil or any neutral oil (divided)
2-3 bay leaves
3 cloves
4 green cardamom pods
1 black cardamom pods (optional)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 large onion (finely diced, divided)
2 large tomatoes (finely diced, divided)
1 teaspoon mustard seeds
1 heaping tsp ginger garlic paste
2 large potatoes (cut into ½-inch cubes)
1 teaspoon Kashmiri chilli powder (or cayenne or paprika, if desiring less heat)
½ teaspoon turmeric
1 teaspoon garam masala
2 sprigs curry leaves (optional)
2 tablespoon cilantro (chopped)
1 cup full-fat coconut milk
Salt to taste

US Customary - Metric

Instructions

Soak the cashews in warm water for 30 minutes. Strain out all water before using the cashews.
In a wide saucepan or Dutch oven heat a teaspoon of oil over medium heat. Add coriander seeds, cumin seeds, bay leaves, green cardamom pods, optional brown cardamom pod, cloves and bay leaves. Saute for a couple of minutes until the spices are very aromatic.
Add half the onions, saute for a few minutes until they begin to brown, then add half the tomatoes. Cook the tomatoes until they are very soft. Remove everything to a plate and let it cool to room temperature. Add 1 cup water and blend to a smooth paste. Set the paste aside.
In the same pan, heat a teaspoon of oil. Add mustard seeds and, when they sputter and crackle, add the remaining onions and a bit of salt. Saute the onions until translucent.
Add ginger garlic paste, stir it in for a minute, then add the remaining tomatoes and saute until soft and pulpy.
Stir in the potatoes. Add turmeric, Kashmiri chilli powder or cayenne and garam masala. Mix well.
Add the blended masala paste to the pot, then add the cashews and mix. Add up to another cup of water to thin the sauce if it's too thick.
Cover and cook the curry for 10 minutes or until the potatoes are tender. Stir in the herbs: the optional curry leaves and cilantro.
Add the coconut milk to the pot, mix and bring the curry to a boil. Lower heat and let the curry simmer for 10 minutes. Add salt to taste. Garnish with more cilantro, if you wish, before serving.

Notes

Ingredient notes:

Cashews: Whole cashews or cashew halves are best for a nice presentation at the dinner table. If you only have cashew pieces those will taste just as good.
Onions: Red onions are always best for Indian recipes because they are spicier, but yellow or white onions will work as well!
Potatoes: Use waxy potatoes like red potatoes or yellow potatoes. Starchy potatoes will break down in the curry and will spoil both the texture and presentation of the recipe.
Curry leaves: I made these optional because it's not always easy to source these outside India. Curry leaves add a wonderful spiciness and their flavor pairs beautifully with coconut milk, making them a valued addition to Goan recipes.
Coconut milk: Use canned, full-fat coconut milk. Avoid using "light" coconut milk or the coconut beverage sold in cartons. If you are worried about storing the remaining coconut milk (the cans are usually 14 oz and you need just a cup for this recipe) I have a tip for you: store the remaining coconut milk in the freezer, in a freezer-safe container. Coconut milk lasts for weeks when stored this way without losing its freshness.

How to store and reheat cashew curry

Store cashew curry in the fridge for up to five days or freeze for up to four months. To reheat, thaw the curry and reheat in a microwave or on the stovetop. Add a bit more water and salt if needed.

Nutrition