This easy cashew curry is a rich and creamy curry that is a delicious addition to curry night. Made with only 10 ingredients, this plant-based curry is a versatile curry that your family is sure to enjoy.
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion
- 3 cloves of garlic
- 3/4 inch knob of fresh ginger
- 3 tsp coriander
- 1 tsp turmeric
- 2 tsp smoked paprika
- 1 tbsp tomato paste
- 1 cup coconut milk
- 1 cup vegetable stock
- 1 cup raw cashews
- salt and pepper to taste
- OPTIONAL - Parsley and red chili flakes to garnish
Instructions
- First off, prep the onion, garlic, and ginger by peeling the onion, ginger, and garlic, and then chopping them up well - but keep the onion separate from the garlic and ginger as you will cook the onion first.
- Add oil to a large frying pan and add in the chopped onion. Saute onion over medium heat/flame for 7 minutes, stirring often, until onion begins to brown slightly.
- Add in the chopped ginger and garlic and stir well for about a minute.
- Then add in the coriander, turmeric, smoked paprika, coconut milk, vegetable stock, and tomato paste and stir well.
- Add in the cashews and stir well.
- Cover the pan and let simmer over low flame for 20-25 minutes. If liquid evaporates and it is too thick for your preference, simply add in a 1/4 cup or so of water or vegetable stock and stir well.
- Remove from heat and season with salt and pepper to taste.
- If desired serve garnished with chopped parsley and/or chili flakes.
Nutrition
Serving: 1g | Calories: 359kcal | Carbohydrates: 20g | Protein: 8g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Sodium: 262mg | Fiber: 4g | Sugar: 4g
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