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Gingerbread Cheesecake Cookies Recipe

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4.3 from 12 reviews

This easy Cashew Curry is a rich, creamy, and flavorful plant-based curry perfect for a cozy dinner. Featuring a blend of warm spices, coconut milk, and tender cashews simmered to perfection, it's a versatile and satisfying dish that can be enjoyed by the whole family.

Ingredients

Base

  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • ¾ inch knob fresh ginger, minced

Spices & Flavorings

  • 3 tsp ground coriander
  • 1 tsp turmeric powder
  • 2 tsp smoked paprika
  • 1 tbsp tomato paste

Liquids

  • 1 cup coconut milk
  • 1 cup vegetable stock

Main Ingredient

  • 1 cup raw cashews

Seasoning & Garnish

  • Salt and pepper to taste
  • Optional: chopped parsley
  • Optional: red chili flakes

Instructions

  1. Prepare Ingredients: Peel and finely chop the onion, garlic, and ginger, keeping the onion separate from the garlic and ginger for cooking order.
  2. Sauté Onions: Heat olive oil in a large frying pan over medium heat. Add the chopped onion and sauté for about 7 minutes until it starts to brown slightly, stirring frequently to avoid burning.
  3. Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
  4. Add Spices and Liquids: Mix in the ground coriander, turmeric, smoked paprika, tomato paste, coconut milk, and vegetable stock. Stir thoroughly to combine all ingredients.
  5. Incorporate Cashews: Add the raw cashews to the pan, stirring well to ensure they are coated with the curry mixture.
  6. Simmer Curry: Cover the pan and let the curry simmer over low heat for 20-25 minutes. If the mixture becomes too thick, add a little water or extra vegetable stock (about 1/4 cup) and stir to reach your desired consistency.
  7. Season and Serve: Remove the curry from heat and season with salt and pepper to taste. Garnish with chopped parsley and red chili flakes if desired before serving.

Notes

  • Adjust the thickness of the curry by adding water or vegetable stock as needed during simmering.
  • Use raw cashews for the best creamy texture; soaked cashews are not necessary but can soften cooking time.
  • For extra heat, include more red chili flakes or a fresh chili in the sauté step.
  • This curry pairs wonderfully with rice, flatbread, or quinoa for a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipeplenty.com/gingerbread-cheesecake-cookies-recipe/