Rich, creamy and packed with flavour this curry is one of our favourites! The creaminess from the sauce comes from blended soaked cashews making this a nice change from a coconut-based curry.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Prepare the broccoli (store in an airtight container in the fridge).
- Cut one head of broccoli into bite-sized florets.
Make the butter masala sauce (allow to cool and then store in an airtight container in the fridge).
Ingredients:
- ⅓ cup cashews (soaked in boiling water for 15 minutes)
- 1 brown onion (diced)
- 3 garlic cloves (crushed)
- Thumb size piece of ginger (grated)
- 1 red chilli (finely chopped)
- ¼ tsp cardamom seeds
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 2 Tbsp curry powder
- 1 tsp garam masala
- 400g tin crushed tomatoes
- 1 cup water
- Butter
- Salt and pepper
Method:
- Sauté the onion, garlic, ginger and chilli in a tablespoon or two or butter over medium heat in a pot or saute dish until the onions start to soften.
- Add in all of the spices, salt and pepper and the soaked cashews and fry off for another few minutes.
- Add the tinned tomatoes and water and bring to a boil. Remove from the heat and add the sauce to a blender; blend until smooth and creamy.
Tips
Tips
- If you don’t have a blender you can blend the sauce with a stick blender or food processor – you just want to make sure it’s silky smooth with no little bits of cashews.
- Make sure to soak your cashews for at least 15 minutes in boiling water or overnight in cold water. This makes the cashews nice and soft so the sauce can blended to a really smooth and creamy consistency.
Shortcuts
Vegetables
- You can serve alongside any steamed greens you’d like or you could add the broccoli to the curry when you add the paneer so it cooks in the curry sauce.
Protein
- You can swap out the paneer for chicken, simply follow our healthy butter chicken recipe.
Other
- You can swap out the butter for coconut oil.
- You can top the curry with a drizzle of cream or a spoonful of yoghurt.
- This curry is delicious served with a dollop of mango chutney.
Ingredients
- ⅓ cup raw cashews
- 1 brown onion (diced)
- 3 garlic cloves (crushed)
- Thumb size piece of ginger (grated)
- 1 red chilli (finely chopped)
- ¼ tsp cardamom seeds
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 2 Tbsp curry powder
- 1 tsp garam masala
- 400g tin crushed tomatoes
- 1 cup water
- 250g paneer (cut into small cubes)
- 1 ½ cups basmati rice
- 1 head broccoli (cut into florets)
- Butter
- Salt and pepper
Method
- Start by soaking the cashews in boiling water for 15 minutes.
- Sauté the onion, garlic, ginger and chilli in a tablespoon or two of butter over medium heat in a pot or saute dish until the onions start to soften.
- Add in all of the spices, salt and pepper, then add the soaked cashews; fry off for a few minutes.
- Add the tinned tomatoes and water; bring to a boil before removing from the heat and adding to a blender; blend until smooth and creamy.
- While the sauce is coming to a simmer, cook the rice. Cook as per the packet instructions, using the absorption method.
- Add the sauce back into the pot and then add in the paneer. Let simmer on low heat for 10 minutes until the paneer is hot and the sauce has thickened slightly.
- While the sauce is cooking, steam the broccoli for 3-5 minutes or until cooked to your liking.
- Serve the curry alongside the rice and steamed broccoli.
Variations
Vegetables
- You can serve alongside any steamed greens you’d like or you could add the broccoli to the curry when you add the paneer so it cooks in the curry sauce.
Protein
- You can swap out the paneer for chicken, simply follow our healthy butter chicken recipe.
Other
- You can swap out the butter for coconut oil.
- You can top the curry with a drizzle of cream or a spoonful of yoghurt.
- This curry is delicious served with a dollop of mango chutney.
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