Creamy Cashew Curry

local_grocery_store Ingredients

• 1 red onion, thinly sliced (approx. 200g)
• 2 cloves garlic, minced
• 1 head cauliflower, cut into florets
• 8 oz mushrooms, sliced
• 1 cup raw cashews, soaked in water for at least 2 hours
• 1 can coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper

restaurant_menu Method

1. 1.In a blender, combine the soaked cashews and coconut milk and blend until smooth.
2. 2.In a large pot or Dutch oven, heat some oil over medium heat. Add the onion and garlic and sauté until softened.
3. 3.Add the cauliflower and mushrooms and cook until tender.
4. 4.Add the cashew-coconut mixture, curry powder, turmeric, cumin, salt, and black pepper to the pot. Stir to combine and bring to a simmer.
5. 5.Simmer for 10-15 minutes, until the sauce has thickened and the vegetables are coated in the curry sauce.
6. 6.Serve over rice and enjoy!

lightbulb_outline Tips

• chevron_rightFor a spicier curry, add some diced chili peppers or red pepper flakes.
• chevron_rightMake sure to soak the cashews for at least 2 hours to ensure a smooth and creamy sauce.
• chevron_rightLeftovers can be stored in an airtight container in the fridge for up to 5 days.