Creamy cashew egg curry

This creamy cashew egg curry tastes like it came from a fancy restaurant but only takes under 30 minutes to whip up. Serve it with my chilli lime corn rice which is the perfect accompaniment to this creamy egg curry! Watch the full video below.

What makes this creamy cashew egg curry so good?

To me, this egg curry tastes almost like a butter chicken curry but without the butter or cream! Cashews make this curry so creamy and smooth and are a great source of healthy fats.

I love using eggs in this creamy cashew egg curry recipe because they are so easy to cook up and make this dish an easy weeknight meal, not that it isn't worthy of your fancy weekend dinner table!

What are some nice accompaniments to go with this creamy cashew egg curry?

I love serving this egg curry with my chilli lime corn rice (recipe below). The zesty freshness of Trader Joe's chile lime seasoning blend give this rice a nice tangy flavor which goes so well with the creaminess of the egg curry.

If you can't find this seasoning blend, some good substitutions are Tajin seasoning or even just replace it with 1 teaspoon of Kashmiri chilli powder + Juice of half a lime.

This curry will also pair really well with flat-breads like naans & rotis or even with some crusty bread to mop up the sauce.

Alternate protein options for this curry

This curry base is very versatile and lends itself well to a variety of different protein options. You can replace the eggs in this recipe with some pan fried tofu or paneer, pre-cooked shredded chicken (rotisserie chicken will work great here) or even seafood like shrimp or salmon.

If you are using other sources of protein, pan frying them before adding into the curry would make it even more flavorful. Try marinating them with a little bit of salt, ginger-garlic paste, kashmiri red chilli powder and garam masala powder for extra flavor before pan frying.

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Creamy cashew egg curry & chilli lime corn rice

Viola

This creamy cashew curry tastes like it came from a fancy restaurant but only takes under 30 minutes to whip up. Serve it with my chilli lime corn rice (recipe below) which is the perfect accompaniment to this creamy curry!

5 from 7 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dinner, Lunch

Cuisine Indian

Servings 3 people

Equipment

Saucepan

Blender

Ingredients

  

1x2x3x

For the creamy cashew egg curry:

• ▢ 6 large eggs (see notes for vegan options)
• ▢ 2 teaspoons avocado oil
• ▢ ½ teaspoon cumin seeds
• ▢ 1 large red onion (finely chopped)
• ▢ 1 teaspoon ginger-garlic paste (I use my homemade ginger garlic paste)
• ▢ 3 roma tomatoes
• ▢ ¼ cup cashews (save a few for garnish)
• ▢ 2 teaspoons Kashmiri red chili powder
• ▢ ½ teaspoon coriander seed powder
• ▢ ½ teaspoon garam masala powder
• ▢ 1 teaspoon honey (can be replaced with any sweetener of your choice)
• ▢ kosher salt to taste
• ▢ 1 tablespoon finely chopped cilantro (for garnish)

For the chilli lime corn rice:

• ▢ 2 teaspoons avocado oil
• ▢ 1 teaspoon cumin seeds
• ▢ 2 dried red chilies
• ▢ 1 medium red onion (sliced thickly)
• ▢ 1 cup frozen corn kernels
• ▢ 1 teaspoon chile lime seasoning (I buy mine at Trader joe's, see notes for substitutions)
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon garam masala powder
• ▢ 2 cups cooked leftover long grain rice
• ▢ kosher salt to taste
• ▢ 2 tablespoons finely chopped cilantro for garnish

Instructions

 

For the creamy cashew curry:

• Heat water in a saucepan until it is boiling and slowly drop in 6 eggs. Set a timer for 8 minutes and adjust the heat so that the water is at a slow boil. After 8 minutes, drain the eggs and place them in an ice bath. When the eggs have cooled completely, peel them and reserve them for later.
• Toast a few cashews in a dry skillet on medium high heat for about 2-3 minutes. Reserve for garnish. Blend together tomatoes and cashews in a blender and keep aside.
• Heat oil in a wide bottomed pan, add cumin seeds when hot. Saute for 30 seconds. Next, add chopped onion and saute for 3-4 minutes until lightly browned. Add ginger-garlic paste and saute for 2-3 minutes until lightly browned all over.
• Next, add in all the spices and toast them for about a minute. Deglaze the pan with a few tablespoons of water if needed.
• Now add the ground tomato-cashew paste along with about ½ cup water used to rinse blender. Season with salt and cover and cook on medium flame until a lot of the water has evaporated (about 5 minutes).
• Add in the honey and a little water if needed to adjust the consistency of the sauce. Taste and adjust for seasoning.
• When the curry has reached your desired consistency, add in the garam masala powder and mix well. Turn off the heat at this point.
• Slowly drop in your boiled eggs into the pan and garnish with cilantro and reserved toasted cashews.

For the chilli lime corn rice:

• Heat the oil in a pan. When it is hot add cumin seeds and dried red chillies. Saute for 30 seconds.
• Add in sliced onions and a pinch of salt. Saute until they are translucent (2-3 minutes).
• Add in frozen corn and saute for another 2-3 minutes or until lightly charred.
• Add in all the spice powders and saute for about 30 seconds to toast them and bring out their flavors.
• Add in the cooked rice and salt to taste. Mix well, taste and adjust for seasoning. If you find that the rice is too dry, add in 2 tablespoons of water, mix and cover and cook on medium flame for 2 minutes
• Finally stir in cilantro leaves before serving.

Video

Notes

1. I buy my chile lime seasoning blend at Trader joe's. Some good substitutions are Tajin seasoning or just replace it with 1 teaspoon of Kashmiri chilli powder + Juice of half a lime.
2. For making this recipe plant based, use alternate protein options like tofu or tempeh.  Marinate the protein with a little bit of salt, ginger-garlic paste, kashmiri red chilli powder and garam masala powder for extra flavor before pan frying and adding into the curry.

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