Description
Easy Cashew Curry is a creamy, anti-inflammatory dish brimming with cashews and vibrant vegetables, simmered in a blend of soothing spices. This comforting meal is not only delicious but also quick, making it a perfect weeknight meal.
Ingredients
Units
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- 1 tbsp Olive Oil
- 1/2 Large White Onion, diced
- 4 Cloves Garlic, Minced
- 1 tbsp Fresh Ginger, Minced
- 2 tsp Turmeric
- 2 tsp Ground Coriander
- 1 tsp Smoked Paprika
- 1 tsp Curry Powder
- 2 tbsp Tomato Paste
- 2 cups Vegetable Stock
- 2 cups Coconut Milk
- 2 cups Raw Cashews
Instructions
- Heat a large sautee pan to medium heat. Add the olive oil, then the diced onion. Cook for 7-8 minutes until the onion is translucent and begins to brown slightly.
- Turn the heat down to low and add the garlic and ginger to the pan. Cook for 1-2 minutes.
- Next, add the spices, turmeric, coriander, smoked paprika and curry powder. Stir into the onion mixture. Then add the tomato paste and stir again.
- Next add the vegetable stock, stirring up any browned bits on the bottom of the pan (this is flavor!)
- Then add the coconut milk and cashews, stir again to combine.
- Bring the mixture to a simmer, cover and cook for 10 minutes.
- After 10 minutes check the curry, stir again and crack the lid to allow some steam to escape.
- Cook for another 10 minutes.
- Then, turn off the heat and add a pinch of salt if desired.
- Serve with brown rice, flatbread and sauteed greens for an anti-inflammatory packed meal.
Notes
- If you like more heat, top the curry with crushed red pepper flakes, sriracha or your favorite hot sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 1 Serving
- Calories: 414
- Sugar: 5g
- Sodium: 27mg
- Fat: 35g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
