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

Roasted Tomato and Cashew Butter Curry

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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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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Roasted Tomatoes
  • 4 ripe tomatoes large; halved
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon ground cumin
Curry Base
  • 2 tablespoon olive oil
  • 1 onion large; finely chopped
  • 4 clove garlic minced
  • 1 inch fresh ginger grated
  • 1 fresh red chili thinly sliced; use 2 for more heat
Spices
  • 1 ½ teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • ½ teaspoon garam masala
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
Sauce and Vegetables
  • 2 tablespoon cashew butter
  • 400 milliliter full-fat coconut milk
  • 200 milliliter vegetable broth
  • 1 cup carrots finely diced
  • 1 cup green beans trimmed and halved
  • 1 cup baby spinach
  • 1 cup cooked chickpeas drained and rinsed if canned
Finish
  • ½ lemon juiced
  • fresh cilantro chopped; for garnish
  • salt to taste, if needed

Equipment

  • rimmed baking sheet
  • large sauté pan or pot
  • knife
  • wooden spoon

Method
 

  1. Heat the oven to 400°F (200°C). Arrange the tomato halves cut side up on a rimmed baking sheet. Drizzle with the roasting oil and sprinkle with the measured sea salt and cumin. Roast for 20–25 minutes, until soft and lightly caramelized.
  2. While the tomatoes roast, heat the curry-base oil in a large pan over medium heat. Cook the onion for 5–7 minutes, until translucent. Add the garlic, ginger and chili and cook for 1–2 minutes, stirring.
  3. Add the coriander, cumin, turmeric, smoked paprika, garam masala, cinnamon and cardamom. Stir for about 1 minute, just until fragrant. Remove the pan from the heat if the tomatoes are not ready so the spices do not scorch.
  4. Return the pan to gentle heat. Add the roasted tomatoes and their juices and crush them lightly with a spoon. Stir in the cashew butter, then the coconut milk and vegetable broth, until evenly combined.
  5. Add the finely diced carrots and green beans. Simmer gently for 10–12 minutes, or until tender, stirring occasionally. Add the chickpeas and spinach and cook for another 3–5 minutes, until the chickpeas are hot and the spinach has wilted.
  6. Stir in the lemon juice and taste before adding more salt. Garnish with cilantro and serve hot, with basmati rice or another accompaniment if desired.

Nutrition

Calories: 492kcalCarbohydrates: 37gProtein: 11gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 550mgPotassium: 1174mgFiber: 9gSugar: 12gVitamin A: 8237IUVitamin C: 56mgCalcium: 121mgIron: 7mg

Notes

Heat: Start with one chili and add a second for more heat; chili varieties differ. Swaps: White beans or tofu can replace chickpeas. Zucchini or snap peas add variety; cook until tender without losing their texture. Make ahead: Refrigerate the curry promptly for up to 3–4 days. Reheat to 165°F, stirring and adding a little water if it has thickened. Air-fryer tomatoes: Arrange in one layer and cook at 355°F (180°C) for about 10–12 minutes, checking for soft, caramelized edges. Serve with basmati rice or vegan naan, cucumber-mint salad, or lentil dal for a more generous supper. The cooking estimate assumes that you prepare the curry base while the tomatoes roast.
Nutrition estimate: Per serving, based on four servings, including all measured oil, coconut milk, broth and the half teaspoon of sea salt. The estimate uses four large tomatoes, one large onion, cooked chickpeas, canned full-fat coconut milk, one chili and the juice of half a lemon. Unmeasured cilantro, extra salt, a second chili and serving accompaniments are excluded. Brands and produce sizes change the values.

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