Course | Dinner Dish Type | Curry

Roasted Tomato and Cashew Butter Curry

Rachelle Johnson

Prep 15

Cook 40

Total 55

Roasted tomatoes, cashew butter and coconut milk make a warmly spiced curry with chickpeas, carrots, green beans and spinach, finished with lemon.

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Roasted tomato curry in a creamy cashew butter sauce with fresh herbs.

Roasted tomatoes give this curry a soft, concentrated sweetness beneath its warm spices. Cashew butter and coconut milk make the sauce creamy, with chickpeas, carrots, green beans and spinach bringing substance and a range of textures. A squeeze of lemon at the end keeps the rich sauce lively.

The oven does useful work while you build the curry base. Start the tomatoes first, then chop and cook the aromatics as they roast. The recipe rewards a gentle pace at the stove: spices warmed just until fragrant, vegetables simmered until tender, and greens folded in close to serving.

Let the Tomatoes Concentrate

Place the tomato halves cut side up so their juices gather as the exposed surface roasts. Look for softened flesh and lightly caramelized edges. Some tomatoes release more liquid than others, and the roasting time is a guide rather than a promise of identical results.

Add the tray juices to the curry along with the tomatoes. They carry the tomato flavor and seasoning into the sauce. If you use the air-fryer option, arrange the tomatoes in one layer and watch their edges closely; the smaller space can brown them faster and may require batches.

Protect the Spice Mixture

Soften the onion before adding garlic, ginger and chili, then stir in the ground spices briefly. Their fragrance should become noticeable without the powder turning dark. If the tomatoes are still roasting, take the pan off the heat after this stage so the spices do not sit over a hot burner waiting.

Cashew butter makes a smooth sauce without a separate soaking and blending step. Stir the jar before measuring, then work it into the tomatoes before adding the coconut milk and broth. That sequence helps disperse any thick pockets. A gentle simmer keeps the sauce manageable; stir along the bottom where a rich mixture can catch.

Cook by the Vegetables

Cut the carrots into small, fairly even pieces so they can soften during the simmer. Green beans should be tender enough to enjoy while retaining a little bite. Add chickpeas and spinach later, since the cooked chickpeas only need heating and the leaves wilt quickly.

If the carrots are still firm when the sauce has thickened, add a little water and continue gently. If the vegetables are ready but the curry is thinner than you want, simmer uncovered briefly. The useful goal is a sauce that coats the ingredients and settles around rice, rather than a dry paste.

Choose Your Balance of Heat and Richness

Chickpeas bring plant protein and fiber, while cashew butter and coconut milk provide much of the richness. Chili strength varies, so begin with the smaller amount and taste before adding more. Lemon juice belongs near the end, where its acidity can sharpen the finished sauce without needing more salt.

White beans make a softer replacement for chickpeas, and tofu gives a more tender, mild bite. Zucchini or snap peas can change the vegetable mix, but add them with their cooking speed in mind. Cashew butter is a useful convenience here; using whole cashews would introduce soaking and blending work rather than being a direct spoon-for-spoon shortcut.

Give the Curry a Fresh Finish

Scatter cilantro over the bowls and serve with basmati rice or vegan naan. Cucumber-mint salad offers a cool contrast, while lentil dal makes a more generous spread. A little freshly grated lemon zest can add fragrance without loosening the sauce further.

Refrigerate leftovers promptly for three to four days and reheat to 165°F, stirring and adding water if the curry has thickened. For a different balance of fruit, coconut and crisp plant protein, try the mango-lime coconut curry with crispy tempeh and cashews.