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Creamy Cashew Curry



  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

cashew curry with red onion, mushrooms, cauliflower

local_grocery_store Ingredients

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.