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Wednesday, October 5, 2011

Vegan MOFO - Day 5: Cashew Curry

So, this was surprisingly easy, and Mr Monster can't stop raving about it :)

You can really add whatever vegetables you want to it!

Cashew Curry sauce:

1/2 cup of raw cashews
1/2 cup of coconut cream
4 tablespoons of red curry paste
4 tablespoons of curry powder
1/2 cup of diced tomatoes
3 cloves of garlic
1/4 cup of water + 2 teaspoons of vegetable stock powder added.

Blend all ingredients until smooth in a food processor - yes, it's really that easy!

For the vegetables I used:
2 potatoes, cut into chunks
2 carrots, cut into chunks
1/2 cup of corn kernels
4 cups of loose spinach
1 large broccoli, cut into florets
1 cup of chickpeas (pre soaked or tinned)
1 large onion, diced
3 cloves of garlic, diced

1 tablespoon of red curry paste
1 tablespoon of curry powder

Gently par-boil carrot and potato until almost cooked (still firm) take off the heat and add broccoli for 5 minutes until also slightly cooked.
Place onion, garlic, and curry paste/powder into a frying pan with oil, cook until onion is translucent and curry is fragrant

add par-boiled vegetables, corn and chickpeas, stir well to combine.
Add sauce, and cook through for about 10-15 minutes.
Once sauce is heated through, add spinach and cook until wilted.

Serve with rice.


  1. yum! i love cashew cream sauces and curry as well. they go so well together!

  2. I'm not vegan but a vegetarian, but saying that lots of my main meals are vegan. Anyway, I like the sound of your dish, esp the use of cashew nuts.