What to use instead of nuts when cooking curries?

For your chicken tikka masala and korma, you can substitute the ground almonds and cashews with seeds or coconut products to maintain flavor and texture. Ground sunflower seeds, pumpkin seeds, or even melon seeds can be finely ground to mimic the nutty texture and richness. These options, particularly melon seeds (char magaz), are often used in Indian cooking for thickening and richness, offering a neutral flavor profile. Alternatively, for a similar creamy consistency and subtle sweetness, you can increase the amount of coconut flour or add finely shredded coconut, rehydrated and blended. This will enhance the coconut notes already present in your korma recipe and create a thick sauce. For korma, you might also consider adding extra block coconut or a bit of coconut milk to achieve the desired creaminess and richness. The primary role of the nuts in these recipes is to thicken the sauce and add a creamy, slightly sweet depth. To compensate for the thickening power, you can also use a small amount of roasted gram flour (besan) or cornflour slurry, added gradually to reach the desired consistency. Roasted gram flour offers a slightly toasted, savory note which can complement the spices. Another option is to use a blend of silken tofu, blended until smooth, or puréed cooked white beans like cannellini. These can provide a creamy body and richness without introducing a strong flavor that would deviate from the original profile. Be mindful that tofu might add a slight beany undertone if not balanced with other strong flavors. For the korma specifically, given its existing coconut and cream content, increasing these ingredients slightly will naturally contribute to the desired texture and richness. You might also consider adding a touch more sugar or a pinch of saffron for additional depth and aroma without nuts. Experimenting with a combination of these substitutes might yield the best results. For example, a mix of finely ground sunflower seeds and a bit more coconut flour could work well for both dishes. Always taste and adjust as you go to ensure the balance of flavors is right for your preference. Remember that the goal is to replicate the texture and richness provided by the nuts while maintaining the characteristic aromatic and creamy profile of these Indian dishes. Adjusting the other spices and cream content will also help in achieving the desired final taste.