Indian Cashew Curry “Navratan Kurma”

Recipe courtesy of

We love Indian food with all of the amazing flavors that come from so many different spices. In India this recipe would likely use butter, oil, and yoghurt, but our version of this classic recipe is gluten free, dairy free, zero oil, and is great with brown rice or even quinoa to get a serving of whole grains in addition to all of the great veggies!


Makes 6 Servings

  • raw cashew nuts, soaked in about 1/2 cup of water for about half an hour (1/4 cup)

  • mixed vegetables (e.g., carrots, potatoes, cauliflower, green beans), chopped (3 cups)

  • onion, chopped coarsely (1 medium)

  • garlic cloves (2)

  • ginger, peeled (1-inch piece)

  • green chilies, seeded, optional (1 or more)

  • poppy seeds, optional (1 tsp.)

  • turmeric (1/2 tsp.)

  • garam masala (1 tbsp.)

  • cardamom pods (2)

  • tomatoes, chopped (2 medium)

  • plain soy yogurt (1/2 cup)

  • salt, optional (to taste)

  • raisins (1/4 cup)

  • fresh cilantro, finely chopped, for garnish (3 tbsp.)


1. Take cashews soaked in water, drain, and set soaking water aside. Place cashews in a blender and grind them into a fairly smooth paste. Add a little water if needed to make cashews into a paste.

2. Steam mixed vegetables until tender.

3. Place onion, garlic, ginger, chilies, and poppy seeds (if using) in a food processor. Process into a coarse paste or mince them. Add paste to nonstick, heavy steel or cast iron pan and sauté until the mixture becomes fragrant or until it just begins to brown a bit. Add the turmeric, garam masala, and cardamon and stir.

4. Then add tomatoes and cook, stirring, until tomatoes break down, approximately 3 minutes. Add soy yogurt and stir, letting the paste cook for another 2 to 3 minutes. Add salt, if using.

5. Add cooked vegetables, raisins, and cashew paste, mixing well. When the gravy comes to a boil, turn down the heat and simmer on a low flame for another 5 minutes for the flavors to incorporate. Garnish with cilantro.

Nutrition Facts

Per serving

Calories: 113

Fat: 3.2 g

Saturated Fat: 0.5 g

Calories from Fat: 24.3%

Cholesterol: 0 mg

Protein: 3.5 g

Carbohydrates: 19.5 g

Sugar: 7.7 g

Fiber: 2.7 g

Sodium: 23 mg

Calcium: 67 mg

Iron: 2 mg

Vitamin C: 22 mg

Beta-Carotene: 1,415 mcg

Vitamin E: 0.6 mg

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