Crockpot Creamy Cashew Chicken.
{This post is sponsored by Blue Diamond Almond Breeze Almondmilk! I’ve used their Almondmilk Cashewmilk Blend to create this simple and delicious crockpot creamy cashew chicken. Its ethnic food not out of a box, but made in the comfort of your own home, and it is SO good!!}
You guys!! You guys!!
Today we are doing Indian takeout, but at home!! YESSS.
I think I have said this before, but I am a huge homebody. I just really love being home. So much so, that I would totally choose cooking dinner at home over going out to eat. And SO much so that I’d even choose homemade “takeout” over having to get in the car, drive to a restaurant and shlep the food home…okay, that might just be pure laziness on my part, but either way homemade is always the way to go, in my opinion.
Really, it is true, homemade is a million times better, plus YOU get to control over what goes into your food. Sometimes restaurants can totally freak me out. I mean who knows what they are doing back there behind closed doors… clearly, I have serious issues, but I have declared this many times.
Anyway, my point is that most of these takeout foods can be made at home, and may even take less than time than ordering and picking up. They will probably taste much better too!! I have a whole list of “takeout” foods that I want to recreate at home…orange chicken anyone?!?
Anything you guys REALLY want to see??
Here’s the deal, do you guys remember back in December when I announced I was partnering with Almond Breeze on their “Imagine the Blendabilities” contest? Well, today’s recipe is the recipe idea I chose to create. I had a GIANT list of recipes to choose from, and to me, this one sounded yummiest, so I went with it! Plus, cashew chicken has been on my list of things to make for way too long now.
It was time!!
I mean, who could not fall in love with a big bowl of creamy cashew chicken, rice and naan. It’s total comfort food, but made healthier and simpler thanks to the crockpot!
When I was younger, Indian food was pretty much off my radar. My family ate very average foods… and that’s saying it nicely. It was mostly, chicken, steak, pasta, so many ground beef tacos, and burgers for the first twelve to thirteen years of my existence. My brothers LOVED it, and my two oldest brothers still continue to eat the same diet. Honestly, they are both going to majorly regret the amount of meat they are consuming. Just saying.
Sometime during my twelfth or thirteen year, I decided I was so over the steak and started doing some of the cooking. If you really want to get into my whole cooking journey, this is where it began, but I feel like we should try to stay on topic here.
So when I started cooking, I would google things, watched a lot of Food Network and eventually started reading food blogs. One thing or another led me to some Indian inspired recipes and I was HOOKED on their spices and flavors…plus any dish you can eat with rice or couscous I am SO in on. Cashew Chicken is a recipe I have seen and known about for ages now, but just never got around to making.
Oh man, what a mistake that was. Cashew chicken is the best!! I have made this crockpot creamy cashew chicken recipe a little different than it is traditionally made, but you guys! It is SO good! Think spicy, but not overly so. Think SO creamy, but without any actual cream. And then think super cozy and crazy delicious!! It’s the perfect weeknight meal or even weekend meal. You can add everything to the crockpot before work or school or wherever you may be, and then come home to a house that smells in-freaking-credible and a delicious dinner that is ready to eat!!
SCORE.
One little tip I have learned over the years is that, while my family loves the spices used in Indian cooking, turmeric is not one of them. So for this recipe I have adapted it slightly to my family’s taste. If you are a huge fan of Indian flavors I highly recommend adding a little garam masala to this. It’s still delish without it, but with it there is more of a traditional cashew chicken flavor.
Also, you may have noticed that I have become slightly obsessed with edible flowers lately. Honestly, I am just on this whole HUGE flower thing all together. I blame it all on winter, and the need for lots of color in my life…ok and my brother Malachi’s snapchat of the 90 degree days, sunshine and flowers he has out there in LA are killing me…highly considering a move to LA. Like HIGHLY.
Anyway, I really love edible flowers. Not only do they add a great flavor, but they are so beautiful. Therefore, I have been adding them as garnishes to everything lately. You DO NOT have to do this…but if you are into flowers too, I say GO FOR IT. 🙂
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crockpot Creamy Cashew Chicken.
By halfbakedharvest
Course: Main Course
Cuisine: American, Indian
Keyword: cashew, chicken, crockpot, curry
Indian takeout, but at home!! YESSS.
Ingredients
- 1 pound boneless, skinless chicken breasts or tenders, cut into bite size pieces
- 2 small potatoes, peeled and cut into 1 inch cubes
- 1 red bell pepper, sliced
- 1/2 cup roasted cashews
- 1/2 of a sweet onion
- 2 cloves garlic
- 1 inch knob of fresh ginger, peeled
- 2 tablespoons Thai red curry paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher of salt, more to taste if nedeed
- 1 tablespoon fresh lemon juice
- 2 cups Almond Breeze Almondmilk Cashewmilk Original Unsweetened
- 1 handful fresh cilantro, chopped, plus more for serving
- steamed rice + fresh naan, for serving
Instructions
-
Combine the chicken, potatoes and red pepper in the bowl of your crockpot.
-
To a blender or food processor, add the cashews, onion, garlic, ginger, Thai red curry paste, chili powder, cumin, cinnamon, cayenne, a god pinch of salt and lemon juice. Puree the mixture until completely smooth. If needed, add 1/2 cup of Almondmilk Cashewmilk, to help the mixture blend. Pour the paste over the chicken. Add the remaining Almondmilk Cashewmilk. Cover and cook on low for 4-5 hours or on high for 3-4 hours.
-
If the sauce is too thick, add more Almondmilk Cashewmilk to thin it, if the sauce is too thin, crank the heat to high on the crockpot and let cook, UNCOVERED for 20-30 minutes. This will thicken the sauce.
-
When ready to eat, stir in the fresh cilantro. Serve with steamed rice + fresh cilantro and basil...and of course Naan.
Recipe Notes
*TO MAKE THIS ON THE STOVE: To a blender or food processor, add the cashews, onion, garlic, ginger, Thai red curry paste, chili powder, cumin, cinnamon, cayenne and lemon juice. Puree the mixture until completely smooth. If needed, add 1/2 cup of Almondmilk Cashewmilk, to help the mixture blend. Drizzle a large pot set over medium heat with oil. Once hot, add the chicken and cook for 5 minutes or until the chicken is cooked through. Add the curry paste, cashew milk, potatoes and red pepper. Cook, partially covered over medium-low heat until the potatoes are tender and the sauce has thicken, about 30-45 minutes. Stir in the cilantro and serve as directed.
And DONE. Let’s eat!
P.S. it’s Wednesday!! We are halfway through the week and tomorrow is Thursday and then Friday and, YESS!!!! Friday is my favorite! 🙂
That looks great! I’m on such a curry kick right now. ♡
i’m not a huge fan of turmeric either- i usually just add it for the color, but this curry looks so vibrant and sunny that i won’t need to do that!
I agree wholeheartedly! Curry is my favourite takeout but I would rather know whats going in my food.
Yum! Do you think this would work with firm Tofu if we were trying to cut out meat? Looks amazing!
I really like that tofu idea! I’m trying to incorporate more of that into my diet. We are huge homebodies too! Leaving the house some days just seems like torture. Even getting out of my career wear aka “sweat” pants” seems a struggle.
But like my momma always says….”those who wear nothing but sweat pants have given up on life”
Hey Kate, I think tofu would work great! I have never tried it so I cannot say for sure, but I do not see why it would not work. Hope you love this and thank you!
I have made the “crockpot butter chicken” with tofu many, many times and it’s such a hit with everyone. Have you tried substituting tofu on the cashew “chicken” yet?
Hey Lori! I have not tried using tofu. Let me know if you do! 🙂
I have not, but let me know how it goes! So glad you are able to adjust the recipe to your needs!
Girl, love the flower obsession lately! I agree, I could totally go for some real good warm weather, like NOW! -This crockpot chicken looks so amazinggggg! Is there anything better than something made in the crockpot that can come out looking that GOOD?! LOVE IT!
OMW !!! what is not to love. On my list for this week to do….Yay 🙂
Looks quite delicious, so creamy!!
http://bloglairdutemps.blogspot.pt/
I have your back~! Please correct spelling. Garam Masala.
Sorry about that, spelling has been corrected. Thanks!
I didn’t know they made a Almond-Cashew blend. I’m going to have to put it on my list. I love the flavors you have going on — since I’m not home I’ll have to save when I have a crock pot available. Now, we’d put the chicken over quinoa. Edible flowers, hmm? I’ll have to plant some.
https://silk.com/products/original-cashewmilk (the creamiest, a great product. there is original, unsweetened, etc.)
I would love to make this but my problem is there is no place i can find on page to print recipe if i want to print other wise it would be 14 pages. Help
for Robert:
there is a light gray box directly above the recipe ingredient list, in that box on the lower right corner is a printer icon with purple letters “print”, click this, save the recipe to your desktop and then print it later.
Thank you for pointing this out for me! 🙂
Hi Robert,
There is light gray box directly above the recipe ingredient list, in that box on the lower right corner is a printer icon with purple letters “print”, click this, save the recipe to your desktop and then print it later. Let me know if you have questions.
Thanks!
There’s nothing better than an easy dinner made in the crockpot and I think I’ve I found dinner for tonight. Thanks, Tieghan!
Anyone else having trouble seeing yesterday’s post? I can see there is a spot for it, but there is nothing there. 🙁
Hi Kim, I am seeing it fine. Are you still having issues? Let me know, sorry for the trouble.
This looks lovely. Please note that it is not spelled Graham Masala…it is GARAM Masala!
Thank you! I have fixed the recipe. 🙂
This looks so rich and creamy – NEED to make this ASAP!! Cashewnuts are my absolute fave and anything that is crockpot friendly goes straight onto our to make list, really.
How could I do this without a crockpot? 🙂
HI! See below, thanks!
TO MAKE THIS ON THE STOVE: To a blender or food processor, add the cashews, onion, garlic, ginger, Thai red curry paste, graham marsala (if using), chili powder, cumin, cinnamon, cayenne and lemon juice. Puree the mixture until completely smooth. If needed, add 1/2 cup of Almondmilk Cashewmilk, to help the mixture blend.
Drizzle a large pot set over medium heat with oil. Once hot, add the chicken and cook for 5 minutes or until the chicken is cooked through. Add the curry paste, cashew milk, potatoes and red pepper. Cook, partially covered over medium-low heat until the potatoes are tender and the sauce has thicken, about 30-45 minutes. Stir in the cilantro and serve as directed.
I love indian food but never had this dish! Must try it soon.
I am quite lazy too and I love homemade food but sometimes it feels so good to have food delivered just at your door.
I recently took an Indian cooking class and bought all of these incredible Indian spices but I’m not always sure of what to do with them. I’m so excited to give this dish a try!
Kari
http://www.sweetteasweetie.com
Do you think regular milk would work in this recipe?
Thanks!
HI Kristen, yes regular milk will work as well. Thanks and enjoy!
Looks delish!!! Question: what potatoes would you recommend, russet, white boiling, etc??? Can’t wait to try this….Hope my grocery has the almond/cashew milk
This looks amazingly tasty and beautiful! Can’t wait to try it!
Hey! I’d love to make this recipe, but I can’t stand spicy food. Which spices should I omit or decrease in quantity so that I can make the food and eat it too. 🙂
HI! I would omit the cayenne and I think that this will be great for you then. Hope you love this! Thanks!
Oh my goodness, I am sooooooooo excited to try this! I LOVE cashew chicken!!!
Hello! This looks amazing and so tasty, that’s gonna be our dinner tonight ! However what quantity does “a cup” refers to ? Most likely a silly question but I have so many different size of cup at home ?
1 cup means 8 ounces. Let me know if you have other questions. Thanks!
Soo I’ve been following you for a long time (like FOREVAA) but I’m not sure if I really know your whole story of how you got into this whole foodie world?? There is probably a post and I’m just blanking.. If not, I vote you do that!! Also, I vote you make a version of mushroom chicken. Cause uhm, mushrooms!!
Awe, thank you so much!! Mushroom chicken sounds YUM! I will look into that! 🙂
Effing HELL this looks good. OH hot damn! Sorry for the potty words, but I just had to because this looks absolutely AMAZING! It looks like tikka masala curry, which is my absolutely favorite food in the world!
Thank you!
Hi Tieghan! Im loving your recipes lately. I’m curious – have you ever attempted persian food? Its sooooooo good. Great flavors and lots of basmati rice 🙂 Would love to see a persian recipe from you!!!
Not too much, but it is on my list! 🙂
Thank you!!
This looks like the best cashew chicken ever! I can’t wait to try this (and thanks for including the stovetop directions – I don’t have a crockpot.. can you believe it?!)
You need a crockpot! 🙂
Seriously, I just had a thought. No salt??
Add a pinch of salt! So sorry about that!
Smiling at you~!! Sending regards. I want you to know that I want to make this recipe.
Thank you!
This would be something different. It looks absolutely delicious. Always love crock pot dishes.
Thanks Peyton! Have the best weekend!
Hey Tieghan I’m going to make this tomorrow night, but the almond/cashew blend is unavailable in my area. I’m planning on blending the two myself. Do you have any idea what the ration of almond mile to cashew milk is in the Almond Breeze blend?
I don’t, but I would go half and half. Half almond to half cashew. Let me know if you have questions. Thank you and I hope you love this! 🙂
Thanks Tieghan. I’ll go 1/2 and 1/2 with the nut milks. I was going to do that as a last resort. Can’t wait.
Oh, and BTW I’m loving on this recipe. Thanks for sharing it with us.
I love playing around with making curry (usually coconut milk for my base, but I’m ready to start using almond milk!). Looks wonderful, Tieghan!
This recipe came together easily, looked and smelled delicious, but it ended up very bland. Definitely add salt!
Thank you!
Looks good! My husband is half Indian so we enjoy Indian food a lot :-). I’m with you on turmeric though. A small amount in a recipe is fine, but when I see something more than 1/2 tsp for four servings I know I probably won’t like the recipe. I do sometimes add a small sprinkle to white rice along with some oil or butter to make the rice more colorful, but you can’t taste the turmeric at all.
I’ve already made this twice since it’s been posted. It. Is. So. Friggin. Good. Once on the stove and once in the crock pot, both turned out equally amazing. I didn’t have cashews so I used walnuts instead…and sweet potatos. This may be one of my new fave recipes of all time!
Could Thai coconut milk be substituted for the almond milk? I’m thinking it would also be the same amount (2cups?)
Yes that would be amazing and yes it would be 2 cups. Hope you love this and thanks!!
*garam masala
My favorite Indian dish is kahdi pakora- it’s a yogurt based curry. I’m also not a fan of eating out but if I do I try to get everyone to agree on Indian food so I can order this dish! I have attempted to make it at home but haven’t had much luck. Would love you to try your hand at it! Xoxox
Hmm, I have never heard of that. Looking it up now, thank you!! 🙂
Have made this most wonderful dish twice in 2 weeks…It is THAT delicous. Love the addition of cashew milk – first time I’ve had it and love it. Great marriage with the ground cashew. The spices are so intoxicating with the creaminess. Having to avoid carbs, used turnips vs potatoes and served over cauliflower rice. Love your blog and outstanding photography as well as your adventurous cooking/baking. You are truly living any foodie/cooks dream!
YEAHH! So thrilled you love this recipe and are enjoy my site. THANK YOU! Please let me know if you ever have questions. Thanks again! 🙂
I made this for dinner last night and it was delicious. I am curious, though. You used Thai curry paste in an Indian dish. Where did that idea come from? It worked beautifully, but I’m used to Indian dishes with tomato based sauces. It was a great way to get the depth of flavor and spice without watering the dish down or needing a million other spices. And without the heaviness that tomato sauces can add. I also have to add that my picky, picky husband has loved the 10-15 recipes I have made from your site. Thank you!
HI! I am THRILLED that you and your family loved this recipe. it is one of my favorites too! Thai curry paste or curry paste is actually used in a lot of Indian dishes. I use Thai because it it was is easily available to me, but I believe that there are Indian Curry Paste in stores as well or you can make them at home too! I also just LOVE the flavor of Thai curry paste. It’s just like what you said, it adds flavor, but doesn’t water down the dish. Let me know if you have any other questions. Thanks SO much Tibby! ?
This looks scrumptious and I can’t wait to make it! Do you think I could double this in the crock pot and would it change the cooking time? Thanks
Hi Candice! Thank you so much! You can double this, but go light on the cream. Start with just a 1/4 cup and then add more if you need to thin the sauce. I think the cooking times should be around the same, just make sure the chicken is all fully cooked before eating. Let me know if you have questions. Thanks!
What is a good substitute for Almond Breeze Almondmilk Cashewmilk Original Unsweetened milk? Thank you!!
Hey Caroline! You can use canned coconut milk or even just regular milk. Both will work great. Let me know if you have any other questions, thank you!
Making this right now for dinner. Purple sweet potatoes, chicken and tofu. The smell of the sauce is intoxicating. Can’t wait to sample it. Thanks for the ideas and the beautiful rustic, pictures. So freakin drool-worthy!
Thank you so much!! So glad you tried it! Hope you loved it! (:
I made this tonight and it was a hit! We served it over cauliflower rice, which was perfect. I couldn’t find the almond milk blend so I used regular unsweetened almond milk. If you ask me, the garam masala is not optional- it seemed like a key flavor there. Can’t wait for leftovers tomorrow!
Hi!! So happy everyone liked it!! Cauliflower rice sounds delish!!
Thank you for making!!
How much sauce does this make? My boyfriend has an appallingly high metabolism and is trying to gain weight, and he likes to take the leftovers I make to work with him to eat for lunch. I was thinking of doubling the amount of meat used, but I don’t know if that will leave enough sauce? If you could let me know that would be great.
Thanks,
Gwen
Hey Gwen!! Hmm, it is hard to say, I think you will be ok doubling the meat and not the sauce. If it is too thick, just add milk to thin it a bit. Let me know if you have questions. Thanks!
Thanks for answering! I ended up using about 3 lbs’ worth of chicken breasts (the ones I got at my grocery store were just enormous) and doubled the amount of ingredients for the sauce. It worked very well, proportion-wise. Quite tasty. Gonna make the coq au vin today, super excited! I love trying your recipes; it’s a lot of fun, and I love expanding my cooking repertoire. 🙂
So happy you enjoyed it and I hope you enjoy the coq au vin! Thanks Gwen!
So happy it was a hit! Thank you! 🙂
I thought I had enough roasted cashews at home, but it turns out I don’t! Do you think I could use roasted almonds instead? Or will that completely change the taste, since this is a recipe for cashew chicken?
Hey Anna, I think you could use almonds. The taste will be a little different, but I am sure still great. Let me know if you have questions hope you love this! Happy Holidays!
If I want to double this recipe, does the cook time change or is it still four hours?
Hey Jessica! I would recommend cooking 1-2 hours longer. Let me know if you have questions. Hope you love this recipe! 🙂
You are the shit! I finally found a blog with great recipes! You have so many great supporters, well deserved! A few trolls too, but good and bad are one. Kindu blows my mind how people write a comment just for a slight misspelling. I thought graham masala sp was hilarious. I’m smellin what yer sellin. Thanks so much for just being you! 😀
Hi Jenna! Thank you so much, I am so happy you like everything!! It is funny how much people catch. (:
I made this – I don’t know if I am a slow chopper or what, usually people say I am fast, but it definitely took me longer than 10 minutes to cut up everything, blend the sauce, prepare the chicken, etc. More like an hour. It smelled amazing, however, was SUPER bland!!!! My husband tried putting salt on it and realized that’s what it needed, a ton of salt! It doesn’t fix the problem, and I followed your recipe exactly, but I definitely recommend using 4 times as much salt, if not more, than advised on this recipe! Like, a tablespoon or more, because a pinch is not enough. It helps!
Hi Michelle, i am sorry you had trouble with this recipe. some people need more salt to taste, it’s more of a personal preference thing than anything else. Again, sorry it was not to your liking.
This recipe is bland and grossly underseasoned
Hey Marissa, I am sorry you feel this way. Maybe trying adding more salt, as this seemed to work for Michelle. Thanks.
Do you think the original cashew/almond blend is okay? I bought it already, with the intention to make this dish, so I’d prefer not to have to buy a new one. Thanks!
Yes, that will be great! Hope you love this!
I’m going to make this tomorrow night. My one question is – what is “2 inch potatoes”? I want to make sure I use the right amount of spuds. Thanks!
What does “2 inch potatoes” mean? Could you pls provide an approx measurement in weight?
So sorry so sorry for the trouble! Recipe has been fixed to read correctly. it is 2 small potatoes, cut into 1 inch pieces. Let me know if you have any other questions. Hope you love this!
Thanks! I made it a couple of nights ago and used a medium sized sweet potato since I already had it. That worked great! I might even put more potato in the next time.
Awesome! I am so glad you love these, Connie!
I made this and it was delicious! Do you know the nutritional information for this (calories/carbs per cup?) Thanks!
Hi so happy you liked it! I’m sorry but I don’t do nutritional information!
Thank you Jami!
This is probably a stupid question but it’s okay to put the chicken in raw right?
Not a stupid question at all! Yes, you can put the raw chicken in the crockpot. Hope you love this!
This is a weird mix of Thai and Indian curry flavor profiles. I knew a lot of the ingredients were not authentic Indian ingredients but gave it a go due to the convenience of using a crockpot. I think this could be good if you stuck with either an Indian flavor profile, or a Thai flavor profile. I would not recommend the recipe as is.
Hi Taylor, I am so sorry you did not enjoy this recipe. I hope you enjoy some other recipes on my blog!
The first time I made the cashew butter chicken it was amazing. I followed the recipe exactly. The second time I made it I used milk instead of almond or cashew with not so great results as the milk curtled. I assume it was because of the lemon juice.
Hi Marie! I am so glad you liked this recipe! Thank you!
i just discovered your website and this recipe looks delicious.
I dont have a crock pot but do have an instant pot. Have you tried making this in an instant pot instead? And if so what tips would you recommend.
Thank you again!
Just bought your cookbook and sent it to my aunt in Japan.
HI! I have not made in the instant pot, but it should work great! I would cook on high pressure for 8-10 minutes and then use the quick release. Finish recipe as directed. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
i just discovered your website and this recipe looks delicious.
I dont have a crock pot but do have an instant pot. Have you tried making this in an instant pot instead? And if so what tips would you recommend.
Thank you again!
Just bought your cookbook and sent it to my aunt in Japan.
This looks delicious, thank you for sharing.
I dont have a crock pot but do have an instant pot. Have you tried making this in an instant pot instead? And if so what tips would you recommend.
Thank you again!
Just bought your cookbook and sent it to my aunt in Japan.
How much Garam Masala would you start with? I’ve never personally cooked with it before. Very excited to try this recipe! It looks beautiful, and from all the positive feedback it sounds very flavorful!
I would start with 2 teaspoons. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Can you make this with just Almond milk? I live in a small community and cannot get the Almond cashew milk.
HI! Regular almond milk will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
the directions omit some details. Do the potatoes and red pepper get blended with the seasonings, or added to the crockpot with the chicken?
Hi Cindy, the potatoes and peppers are added with the chicken. It’s listed in the directions. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I cant get Almond Breeze Almondmilk Cashewmilk Original Unsweetened her.. almdon milk yes but not the mix… do I need to add more cashews to recipe?
HI! I would just use almond milk, no need to add cashews. The recipe will still be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
In the crockpot as we speak will post photo and results later this evening !
I cannot wait to see it! Thank you!
Hi! This looks amazing! Could I do it in an instapot? Thank you so much!
Sure! High pressure for 8 minutes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This looks good, but I’m confused. Indian food with Thai curry paste????? Indian and Thai curries are very different…..
Hi Holland! I feel as if it is easier for more people to access! Thank you so much for this. I hope you try this recipe! xTieghan
Try this with paneer cheese! Far out.
I will! Thank you Rayna! xTieghan
Hi! I’m looking forward to making this recipe! Is it possible to substitute almond milk for the cashew milk?
Hey Andrea! I am sure almond milk will be delicious and work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
What’s the amount of garam masala that you would use in this? I don’t see it listed in the recipe for the crockpot. Is the addition of this only meant for stove top?
Hi! That is a typo. You do not need garam masala for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I made this last night and it was delicious! But it didn’t look as creamy as it is in these pictures. I used Almond Milk and it looked like it had curdled. Any tips on how to make sure it’s nice and creamy? Or any thoughts on what I did wrong? Thank you!
Hi Christa! What brand almond milk did you use? Next time I would try using a nut milk that is high in fat content or even use canned coconut milk. This will ensure the sauce is creamy. Please let me know if you have any other questions. I am glad you love this recipe! Thank you!! xTieghan
Love this recipe! Thoughts on doing it in the instant pot?
Hi Caitlin! I have not tested this for the instant pot so it is hard to say for sure, but I would recommend cooking everything together on high pressure for 8 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
How would you adjust this for instant pot?
Hi Morgan! I would cook on high pressure for 8 minutes, but I have not tested this so I can say for sure. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I used chickpeas instead of potatoes! It was super yummy and a hit with the whole family.
I am so happy to hear that! Thank you!! xTieghan
Made this recipe exactly as directed and the end result was a separated, mealy-textured sauce. Super bummed out as I was looking forward to the dish all day while it cooked :\
Hi Ray! I am really sorry to hear that.. I would love to help you out! Is there anything that could have gone wrong while making this? xTieghan
I cannot find cashew milk anywhere, what would be the next best milk to use?
Hi Jessalyn,
Almond milk would be great! I hope you love the recipe, please let me know if you have any other questions. xTieghan
So excited to try. I’m prepping everything tonight, putting ina ziplock, and cooking tomorrow. I only have whole milk, should it still be ok? I know flavor will be alright effected. The sauce is so good!!! I’m going to eat it all before I even cook anything.
Hey Jen,
Yes whole milk is fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
If I don’t have a food processor or a blender (dorm life) can i just finely chop/dice everything that is supposed to go into the food processor?
Hey Maddy,
You could go ahead and do that, just try to get everything as smooth as possible. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is the almond-cashew milk required? If not on hand what could one substitute ie milk, half & half or is just plain almond milk ok? Thanks
Hey Deborah,
Any milk that you have on hand will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Great texture, but bland. Didn’t have the bite.
Hey Alex,
So sorry you found this to be bland, please let me know if I can help in anyway! Happy New Year! xTieghan
Have you tried it without the red curry paste? Just wondering…not a huge fan of that flavor.
Hey Jacqueline,
So sorry I have not tested this without the red curry paste. I hope you love the recipe, please let me know if you have any other questions! xTieghan