Creamy Vegetable Curry with Cashews Recipe
Rich, creamy curry with cashews and vegetables simmered in fragrant spices for the ultimate comforting vegan meal.
Ingredients
- Cashews – 1 cup soaked 20 minutes
- Cauliflower florets – 2 cups
- Carrots – 2 medium sliced
- Green beans – 1 cup trimmed
- Spinach – 2 cups fresh
- Onion – 1 large chopped
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Tomatoes – 2 medium chopped
- Coconut milk – 1 cup
- Olive oil – 2 tbsp
- Curry powder – 2 tbsp
- Ground cumin – 1 tsp
- Turmeric – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Blend soaked cashews with ½ cup water into smooth cream.
- Heat oil in skillet; sauté onion, garlic, and ginger.
- Add curry powder, cumin, turmeric; stir until fragrant.
- Stir in tomatoes; cook into a thick sauce.
- Add carrots, cauliflower, and green beans; cook 5 minutes.
- Pour in coconut milk, cashew cream, and 1 cup water.
- Simmer 20 minutes until vegetables soften.
- Stir in spinach, salt, and pepper.
- Cook until spinach wilts.
- Garnish with cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 360
- Total Fat: 18 g
- Saturated Fat: 7 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 12 g
Vitamins & Minerals (per serving)
- Vitamin A: 65%
- Vitamin C: 50%
- Iron: 20%
- Folate: 30%
- Magnesium: 25%
Additional Tips
- Toast cashews before blending for deeper flavor.
- Add peas or bell peppers for variety.
- Squeeze lime juice on top before serving for brightness.