Do Cashew Nuts Go in Curry? The Ultimate Guide to Creaminess

Over 60% of the world's cashews are produced in India and Vietnam, where the nut is a beloved ingredient in many traditional dishes, proving definitively: cashew nuts go in curry. Their buttery texture and subtle sweetness make them a perfect secret weapon for creating rich, restaurant-quality sauces at home.

Quick Summary

Cashew nuts are a versatile and traditional ingredient in many curries, providing rich flavor, velvety texture, and nutritional benefits. They are used whole for crunch, ground for thickening, or blended into a paste for a luxuriously creamy sauce.

Key Points

• Creamy Texture: Blending soaked, raw cashews into a paste is a traditional method for creating rich, velvety curry sauces, especially in Indian cuisine.

• Crunchy Garnish: Adding whole or halved toasted cashews at the end of cooking provides a pleasant textural contrast to the soft curry base.

• Traditional Ingredient: Cashews are a staple in many curries from India (like Korma and Kaju Masala) and Sri Lanka, proving their long-standing place in these culinary traditions.

• Nutritional Value: Besides flavor, cashews add healthy fats, protein, and minerals like magnesium and copper, boosting the nutritional content of the meal.

• Versatile Substitute: For nut-free alternatives, ingredients like melon seeds (magaj), coconut cream, or silken tofu can be used to achieve a similar creamy effect.

• Preparation is Key: Soaking raw cashews before blending is a crucial step to ensure a smooth, grit-free paste for your curry sauce.

• Flavor Profile: Cashews impart a mild, buttery, and slightly sweet flavor to a curry, making them an excellent choice for balancing spicy ingredients.

The Art of Using Cashews in Curry

Yes, cashew nuts are a fundamental ingredient in many curries, particularly in Indian and Southeast Asian cuisines. Their application is varied, offering different results depending on the preparation. Cashews can be incorporated for both texture and for creating an incredibly rich and smooth gravy.

Whole Cashews for Texture

In some recipes, whole or halved cashews are added towards the end of the cooking process or used as a garnish. When lightly toasted, they retain a satisfying crunch that contrasts beautifully with the softness of other ingredients in the curry. This method is common in many stir-fries and lighter, coconut milk-based curries where a nutty flavor and bite are desired. Simply add them in the last few minutes of simmering to prevent them from becoming too soft.

Cashew Paste for Creaminess

The most common method for incorporating cashews into curry is by blending them into a smooth, creamy paste. This paste acts as a thickening agent and an emulsifier, creating a velvety consistency similar to heavy cream but with a distinct, nutty flavor. The process is straightforward:

• Soak: For the smoothest possible paste, soak raw, unsalted cashews in hot water for 15-30 minutes, or overnight if time allows. This softens the cashews, making them easier to blend completely.
• Blend: Drain the soaked cashews and blend them with a small amount of fresh water or coconut milk until they form a perfectly smooth paste. Using a high-speed blender will prevent a gritty texture.
• Incorporate: Add the cashew paste to your curry base during the simmering stage. It will instantly thicken the sauce and add a layer of richness. This is the technique behind many restaurant-style 'shahi' (royal) and 'makhani' (buttery) curries.

Popular Curries That Feature Cashews

Cashews are the star ingredient in several notable curry dishes across different culinary traditions. Some of the most beloved examples include:

• Kaju Masala/Kaju Curry: A vegetarian Punjabi dish where whole, roasted cashews are cooked in a rich, spicy, and creamy onion-tomato gravy.
• Shahi Korma: A rich, Mughlai-inspired curry known for its luxurious, velvety gravy, often thickened with a paste made from cashews, almonds, and onions.
• Sri Lankan Cashew Curry: A special occasion dish where plump, buttery cashews are simmered in a spiced coconut milk sauce.
• Creamy Cashew Chicken: A quick and flavorful Indian dish where pureed cashews and yogurt create a smooth, nutty sauce for the chicken.

Cashew Substitutes: A Comparison Guide

For those with nut allergies or simply looking for an alternative, several ingredients can replicate the creaminess and thickening properties of cashews in curry. The choice depends on the desired flavor profile and texture.

Substitute	Best For	Pros	Cons	Notes
Melon Seeds (Magaj)	Indian sauces (Kormas, Shahi curries)	Traditional Indian thickening agent, mild flavor, nut-allergy friendly	Requires soaking and precise blending for smoothness	A highly authentic and flavorful alternative.
Almonds	Creamy curries, especially Korma	Adds creaminess and slightly richer flavor	Stronger nutty taste than cashews; requires blanching and peeling for light-colored sauces	Can be used blanched and ground into a paste.
Coconut Milk / Cream	Thai, South Indian, and general creamy curries	Excellent creamy texture, readily available, dairy-free	Distinct coconut flavor may not suit all dishes	Use full-fat canned coconut milk for best results.
Silken Tofu	Smooth sauces, vegan alternatives	Mild flavor, low-fat, high-protein, nut-free	Can be very bland, requiring more seasoning	Blend until perfectly smooth for a luscious texture.
White Beans (Cannellini)	Thick, earthy sauces, vegan options	Adds fiber and protein, creates thick texture	Can produce a slightly gritty mouthfeel if not blended completely	Blend thoroughly with liquid for a smooth base.

How to Make a Simple Creamy Cashew Curry

Creating your own rich cashew curry is a rewarding process. Here is a basic vegetarian recipe to get you started:

1. Prep the Cashews: Soak 1/2 cup raw, unsalted cashews in 1 cup of hot water for at least 20 minutes. Drain and reserve the soaking liquid.
2. Sauté Aromatics: Heat oil or ghee in a pan. Sauté one finely chopped onion until soft. Add 1 tbsp ginger-garlic paste and cook for a minute until fragrant.
3. Create the Paste: Blend the soaked cashews with the reserved soaking liquid or fresh water until completely smooth.
4. Cook the Base: Add 1 tsp turmeric, 1 tsp coriander powder, and 1/2 tsp chili powder to the pan. Stir for 30 seconds. Add one puréed tomato and cook until the oil begins to separate.
5. Combine and Simmer: Stir in the cashew paste and 1/2 cup coconut milk. Mix well. Add water to achieve your desired consistency. Add your choice of vegetables (e.g., cauliflower, peas) or protein (e.g., paneer, chicken).
6. Finish the Curry: Bring to a simmer and cook until the vegetables are tender or the protein is cooked through. Add salt to taste and finish with a sprinkle of garam masala and fresh cilantro. Serve hot with rice or naan.

The Nutritional Benefits of Cashews in Curry

Incorporating cashews into your cooking is not just about flavor; it's also a great way to boost the nutritional value of your meal. A one-ounce serving of cashews is packed with protein, healthy fats, and a variety of essential minerals.

• Heart Health: Cashews are rich in monounsaturated and polyunsaturated fats, which can help lower bad cholesterol levels and reduce inflammation.
• Nutrient Powerhouse: They are a great source of magnesium, which supports muscle and nerve function, and copper, vital for iron absorption and immune function.
• Bone Health: The magnesium and manganese found in cashews contribute to the maintenance of strong bones.
• Antioxidant Properties: Cashews contain powerful antioxidants that protect the body from damage caused by free radicals.

Conclusion: The Creamy Answer to Curry Perfection

To answer the question, "Do cashew nuts go in curry?" with a resounding 'yes' only scratches the surface of their contribution. As we have seen, cashews are a versatile and cherished ingredient, capable of transforming a simple curry into a luxurious, creamy masterpiece. Whether used whole for a pleasant crunch, or blended into a silky paste for a rich gravy, they add a depth of flavor and texture that is hard to replicate. The next time you crave a velvety curry, turn to the humble cashew. Its flavor, texture, and nutritional profile will elevate your dish, offering a taste of tradition with every spoonful.

Cook with Manali offers an authentic Kaju Masala recipe, a classic cashew curry, for those who wish to explore traditional preparations.

Frequently Asked Questions

What is the best way to use cashews for a creamy curry?

For the creamiest results, soak raw, unsalted cashews in hot water for at least 15-30 minutes, then drain and blend them with a bit of liquid until perfectly smooth before adding to the curry.

Are roasted cashews okay to use in curry?

Yes, but for a rich, creamy sauce, raw cashews are preferable. Roasted cashews can be used for a crunchy garnish, but if blended, they may not soften as easily and can produce a slightly different flavor and texture.

How do cashews affect the flavor of a curry?

Cashews add a mild, buttery, and slightly sweet flavor to curry. This helps to balance and mellow out the heat from spices, resulting in a richer, more complex taste.

Can I use cashew butter instead of making a paste?

Unsweetened cashew butter can be used as a convenient substitute for a cashew paste, but ensure it's made from raw or plain cashews to avoid altering the flavor of your curry.

What are the best cashew substitutes for people with nut allergies?

Excellent nut-free substitutes include melon seeds (magaj), coconut milk, sunflower seeds, or silken tofu, which all provide a thickening effect and creamy texture.

Should I soak the cashews before blending them?

Yes, soaking is highly recommended. It softens the cashews, ensuring they blend into a super smooth, grit-free paste that is ideal for creamy curries.

What are some popular curries that use cashews?

Some well-known curries that use cashews include Kaju Masala, Chicken Korma, and Shahi Paneer, where they create a rich and opulent gravy.