About the Recipe
Discover the delicious fusion of flavors in our Cashew Tomato Microgreen Curry. This dish combines the creamy texture of cashews with the robust taste of tomatoes and the nutrient-packed goodness of microgreens. Ideal for a wholesome and satisfying meal, this curry is a great way to introduce more greens into your diet while enjoying a rich, comforting dish.
Benefits
This dish offers a delightful combination of creamy cashews and tangy tomatoes, enhanced by the nutritional benefits of fresh microgreens. Rich in vitamins, minerals, and antioxidants, this curry is a wholesome and delicious addition to any meal, ensuring your family enjoys both taste and health in every bite.
Ingredients
1 cup cashews, soaked in warm water for 30 minutes
2 cups fresh tomatoes, pureed
1 cup mixed microgreens (sunflower, radish, mustard)
1 large onion, finely chopped
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1 green chili, slit (optional)
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1 teaspoon garam masala
1/2 cup coconut milk or cream
Salt to taste
Fresh coriander leaves, chopped (optional)
Preparation
Prepare the Cashew Paste:
Drain the soaked cashews and blend them into a smooth paste with a little water. Set aside.
Cook the Curry Base:
Heat oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chili, cooking for a minute until fragrant.
Add the tomato puree, turmeric powder, coriander powder, and red chili powder. Cook until the oil starts to separate from the mixture.
Combine Ingredients:
Stir in the cashew paste and cook for 5 minutes, allowing the flavors to meld.
Add coconut milk or cream and mix well, adjusting the consistency with water if needed.
Add salt to taste and garam masala, stirring to combine.
Add Microgreens:
Gently fold in the mixed microgreens and cook for another 2 minutes until they are wilted and well incorporated into the curry.
Serve:
Garnish with chopped coriander leaves if desired.
Serve hot with rice, roti, or naan.