A few weeks ago, we had some friends over who share a particular affinity for Switzerland, and we combined our culinary interests to make an Indo-Swiss fusion meal. One of the key components was a Chicken Schnitzel topped with a Creamy Tomato Curry Sauce. The combination worked well, and our friends were gracious enough to tell us how they made the sauce! True to our idiom, we attempted to recreate it a little while later, and this was the result.
I can surely say I never would have thought cashews would have the ability to add such a creaminess to a sauce…but they did! They added such a richness to the sauce, and I’m now a convert. The next day, I went out and bought more cashews for future use…and I suspect you’ll want to do the same!
Time: 35 Minutes
- For your Sauce:
- 2 Tomatoes
- 1 Red Onion
- 1-2 Chili Peppers
- 3-4 Cloves of Garlic
- Cumin Seeds
- Coriander Seeds
- Garam Masala
- Cilantro (We only had dried, so that’s what we used)
- A handful of raw Cashews
- Put your cashews in some hot water to soak your cashews.
- Cook your lentils according to the packaging, and set aside. We used pre-cooked lentils, so I haven’t got any process pictures to help below.
- Cut your tomatoes into chunks, and dice your onion and garlic.
- Heat some ghee in a saucepan, and when it’s hot, add in your cumin and coriander seeds. Allow to toast for a few minutes.
- Add your tomatoes, onion, chili pepper, and garlic, and stir to combine. Then, add your cilantro and garam masala, and continue to stir. Cook until your tomatoes lose their form and start to look like a stew.
- Add your cashews to your pot, and let everything cook together for another minute or two.
- Transfer your tomato stew to a blender, and puree.
- Put your cooked lentils into your sauce pot, and pour your sauce that’s in your blender back in over your lentils. Stir to combine.
- Bring back to a simmer over low heat.
- Plate, devour, and enjoy!