almonds

peanuts

Cashews are softer and fattier than most true nuts. For flavor, nothing is really similar. For fat and texture as the sauce base, peanuts (also not really nuts) might work, but the flavor might be overpowering. I actually think something like tofu might work well, or even garbanzo beans.

Are you allergic to sesame seeds? My friend makes a similar sauce using cashews and garbanzo beans and toasted sesame seed oil. I can't afford cashews so when I make it I usually use some tahini or peanut butter, which would work in an Indian dish. Mixing one of those nuts with garbanzo beans would give a creamy texture to the sauce and less of an "in your face" taste of just one type of nut, particularly peanuts . . . you could also use almonds or almond butter I guess. Again, those kinds of nuts are pretty expensive for me to use them for anything other than straight snacking or a garnish . . .

I can't really think of another nut that has a soft texture similar to cashews. The closest I can think of is macadamia nuts, which have a very mild flavor - not as sweet as cashews.

Looking at this particular recipe I would probably go with the almonds gardengal suggested.

I don't see a need for any nuts at all. They will just get lost if added so early in the blender with that many onions. Like mentioned, garbanzos, even prepared humus will add the creamy needed. If humus is an ok family option.

Seeds like sesame, pepitas, suflower---toasted add so much to curries. Sliced toasted almonds are often added to the dish at the end, to the table, like seeds with fresh cilantro.

I've been making curries, ---korma, masala, etc for the winter months this year.

I've been making my own spice blends for years. Not necessary but i enjoy it.

If you like curries and are familiar, no need to go shopping with that recipe list. If you have a full pantry spice rack, it should be easy.

Without a full spice rack, that is a 50 buck recipe.

The recipe has flaws. Saffrron is not necessary. With deep pockets and showing off, saffron should go on the rice. Totally lost in a good curry.

If this is new to your family and rotation---wanting to try something new, i would just start with two prepared spice blends---oriental curry and garam masala. All necessary spices are included...

My other issue with the recipe beyond the high cost is the lack of flavor. Spice has no calories. Triple that and cut down the chicken. Two pounds of boneless skinless chicken thighs feeds 10 in my family with a beginning of very heavy vegetable korma. Veg lovers like me wants the veg---DH wants some chicken, beef bonless ribs, or lamb mirguez sausage. A meal with a ton of crisper drawer veg is my love.

Meat lover can feed off the same platter.

I make my own humus but if you have a good favorite brand, two heaping tBsps will give creamy and left-over humus is a snack.

I add soaked cooked garbanzos to my curries. And lentils, grains. Healthy food value.

I don't have food finacial issues but frugal is a no-brainer. Unnessasary expense without culinary enjoyment is just dumb-dumb.

Find your personal curry love. If you need to follow a recipe first go---do look at other similar recipes.

(i just tossed three 1/2 pint curries from 2016 from the back of my freezer---yuck.

I think if you use raw nuts and not toasted, you can sub almonds, walnuts, filberts or even peanuts for the cashews. I find that it's the toasting that seems to bring out the distinct flavor of nuts. Raw walnuts have a more oily, soft texture like cashews and if they aren't toasted don't have too much of a distinct flavor.

Maybe blanched almonds?

Remember the purpose is thickening a sauce.

I have made a couple of recipes where the cashews basically added sweet creaminess to the sauce. They seem to be the best nut for dissolving completely into the sauce (or say a nut milk) Are you allergic to coconut? Or you could add cream although I would add it at the end.

Nope, not allergic to coconut. I thought about maybe adding cream -- I always have heavy cream on hand, whereas I don't have coconut milk.

How much cream should I use instead of the cashews?

Oh, I didn't read the recipe so didn't know it was for thickening, not for texture! Thanks, Plllog. I agree that coconut milk or cream would work best. I always just keep some on hand; it's shelf stable for a long time and I use even if outdated. Since it has low fat yogurt, you could also just use full fat and/or Greek style, which is thicker. If you want to try cream, I'd start with a couple of tablespoons, maybe stirred into the yogurt so it doesn't curdle in the hot sauce. I wouldn't add it where it calls for the cashews to be added in the recipe.

Sunflower seeds ... ground

A local vegan Indian restaurant near me subs cashews for cream--you can just reverse it. (And add at the end.)

Update: I made the recipe yesterday evening and substituted almonds for the cashews. The sauce wasn't creamy enough for my liking, so I added 1/4 cup heavy cream at the end. Meh. Not flavorful enough. I've other recipes similar that I like much better so I won't be making again.

Peanuts and other nuts are often substituted for cashews.