• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lime Thyme logo

  • Home
  • Recipe Index
  • About
  • Shop
  • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Contact Me
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home | Main Course

    Creamy cashew egg curry

    Published: Apr 25, 2020 by Viola. This post may contain affiliate links.

    Jump to Recipe Jump to Video Pin Recipe

    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.

    Creamy cashew egg curry

    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!

    Creamy cashew egg curry

    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.

    Creamy cashew egg curry

    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.

    Creamy cashew egg curry

    I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.

    Love this recipe?Rate the recipe by clicking on the stars in the recipe card below
    Creamy cashew egg curry

    Creamy cashew egg curry & chilli lime corn rice

    Creamy cashew egg curry 1Viola
    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
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dinner, Lunch
    Cuisine Indian
    Servings 3 people

    Equipment

    Heavy bottomed saucepan
    Saucepan
    Creamy cashew egg curry 2
    Blender

    Ingredients
      

    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.
    Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
    Subscribe to my YouTube channelSubscribe to get notified about my latest recipe videos!    

    More maincourse Recipes

    • Savory mushroom oat risotto 3
      Savory mushroom oat risotto
    • Curry roasted cauliflower 4
      Curry roasted cauliflower
    • Roasted carrot and tomato soup 5
      Roasted carrot and tomato soup
    • Easy 5 minute hummus, turkey and veggie wraps 6
      Easy 5 minute hummus, turkey and veggie wraps

    Reader Interactions

    Comments

    1. Clotty says

      May 20, 2020 at 4:24 pm

      5 stars
      I prepared this delicious egg curry. It was so creamy, lip smacking delicious!😋

      Reply
      • Viola says

        May 26, 2020 at 10:10 pm

        I'm glad you liked it ❤

        Reply
    2. Val says

      May 26, 2020 at 10:03 pm

      5 stars
      This dish deserves more than 5 stars really. In terms of easily available ingredients (specially during lockdown here in Bombay, to the refreshing flavour, to quick timing to health! When my mum was wiping the pan clean to get to the last drop (hard to please) I knew this was a winner. Thanks Viola! keep 'em coming!

      Reply
      • Viola says

        May 26, 2020 at 10:10 pm

        That's so cool, this makes me very happy ❤

        Reply
    3. Cyrus says

      May 31, 2020 at 5:55 pm

      5 stars
      A unique recipe for curry.. tastes excellent with rice & equally with a Malabar parota !

      Reply
      • Viola says

        May 31, 2020 at 6:02 pm

        Thank you so much! I am so happy you enjoyed it 💜

        Reply
    4. Dorothy says

      June 02, 2020 at 8:27 am

      5 stars
      Made this recipe with Paneer (cottage cheese) for supper yesterday. Turned out to be very delicious ! Very nice versatile curry, savoured it until the last bite.

      Reply
      • Viola says

        June 06, 2020 at 4:42 pm

        I am glad you enjoyed it! ❤

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me Lime Thyme

    HEY, I'M VIOLA!

    I'm a self taught recipe developer, food photographer and videographer living in Seattle.

    Welcome to Lime Thyme, where you'll find  find easy, flavorful and innovative Indian inspired recipes using seasonal and fresh ingredients!

    Learn more about me here.

      Popular

      • The ULTIMATE no bake mango cheesecake 7
        The ULTIMATE no bake mango cheesecake
      • Korean gochujang chicken wings (baked/air fried) 8
        Korean gochujang chicken wings (baked/air fried)
      • Boozy coffee & chocolate pudding 9
        Boozy coffee & chocolate pudding
      • Basundi/Rabri gulab jamun panna cotta 10
        Basundi/Rabri gulab jamun panna cotta

      Subscribe

      Sign up to the weekly newsletter for Viola's latest recipes!

      Privacy Policy

      Let's connect!

      • Email
      • Facebook
      • Instagram
      • Pinterest
      • YouTube

      Footer

      ↑ back to top

      About

      • About me
      • Shop

      Disclaimers

      • Privacy Policy
      • Accessibility Statement
      • Nutrition Disclaimer

      Contact

      • Contact
      • Client inquiry form
      • Subscribe

      Copyright © 2023 Lime Thyme | ALL RIGHTS RESERVED