Goan Cashew Curry Kaju Masala

This Goan style cashew curry is made with whole cashews cooked to a delectable, toothsome tenderness. If you love cashews and Indian food, particularly Goan food with such flavorful offerings as vegetable vindaloo, chestnut xacuti and feijoada, you will go nuts for this curry! 😉 Cashews often feature in vegan Indian cooking as a substitute for cream or as an ingredient in sweets. I also add them to my vegetable biryani for extra protein and texture. They are always delicious, but they get a chance to shine to their full potential in this cashew curry. In Goa, where cashews grow abundantly, a local cook would use cashew nuts that are off-the-tree fresh, with their silver-gray skins still clinging to them, to make a curry. The cashews would be soaked and the skins peeled off before the nuts are added to the sauce. Those fresh cashews have amazing flavor and a unique texture. That said, the raw cashew nuts used in this recipe, which came out of a bag, also cook up stunningly delicious and are a perfectly good substitute if you don’t live near a cashew orchard.

Why you will love this curry

Cashews make it delicious! Cashews (or “kaju” as they are known in Goa and around India), are not just delicious with their creamy, neutral flavor, they are also a powerhouse of nutrients. They bring with them a lot of the goodness that legumes would–like fiber and protein–which makes them a wonderful addition to curries. The cashews become plump and juicy when cooked and are perfectly complemented by the creamy potatoes. Coconut adds creamy texture and more yum. Goa is a coastal state so coconut is a natural addition to this curry. In Goa most cooks would use freshly grated coconut but I like the flavor of coconut milk here, and it’s also more likely to be in my pantry at all times. Suitable for low-carb vegan diets. Cashews have fewer carbs than legumes. Skip the potatoes if eating low-carb. Allergy-friendliness: This recipe is soy-free and gluten-free.

How to make cashew curry

Substitutions and variations

Nut-free diet: If you can’t eat cashews, you can use jackfruit seeds in this recipe. They are not a widely available ingredient here in the U.S. but you can buy them online. Jackfruit seeds, another commonly used ingredient in Goa, are creamy and delicious and are a great cashew substitute in this recipe. Low-carb vegan diet: Skip potatoes in the recipe, which will bring down the net carbs in this recipe to just 12 grams. Cashews and potatoes are a classic combination, but you can also use another low-carb veggie, like zucchini or green beans.

Storage

Refrigerate: Store the cashew curry in the fridge for up to five days. Freeze: The curry can be frozen for up to four months. Reheat: Thaw the curry and reheat in a microwave or on the stovetop. Add a bit more water and salt if needed.