Cashew Curry - Glendas Farmhouse

Cashew Curry

Cashew Curry
Cashew Curry

Cashew Curry

Prep Time 20 min Cook Time 1 hour Total Time 1 hr 20 mins Servings: 3


For a delicious lunch that provides a wealth of nutrition, few carbs, plenty of protein, and a satisfying, creamy heartiness, create this Cashew Curry using Glenda’s Farmhouse cashews.



    • Use a food processor to puree the onion, garlic, ginger, cayenne pepper, and coriander into a paste.
    • On medium heat, heat a bit of olive oil in a large skillet. Toss in the cashews and toast for about 2 minutes, stirring to prevent burning.
    • Remove the cashews. Add a bit of oil to the skillet along with the paste of onions and seasonings. Cook for about five minutes to soften the stalks.
    • Add the garam masala and cook for 2 more minutes.
    • Add the canned tomatoes and stock to the large pan and mix well.
    • Using your blender, add the mixture in the skillet and the cashews and blend until its texture is smooth.
    • Pour back into the skillet, allow to boil, and then lower the temperature, replace the lid, and simmer for half an hour.
    • Add the chicken, cover, and simmer for 15 more minutes.
    • Add the yogurt and stir well.
    • Garnish with the leaves from the coriander.


  • A handheld immersion blender will allow you to make this dish without transferring the mix to a regular blender.
  • Serve with your choice of steamed or boiled greens like kale, broccoli, mustards, runner beans, or asparagus. Cauliflower rice, regular rice, and steamed cauliflower are also appropriate sides.
  • If you freeze this meal, do so before the yogurt is added. Then, thaw, reheat, and add the yogurt.
  • Optional - add chopped red pepper and chickpeas, leaving out the chicken, for a meat-free dish.
  • For a fast meal in a pinch, grab a rotisserie chicken at the grocery store. The results will be ready in a flash and just as tasty.