Vegan Cashew Coconut Curry Recipe

If you’re searching for a comforting and flavorful vegan dish, look no further than this delectable Vegan Cashew Coconut Curry. Bursting with rich flavors and creamy texture, this dish is not only easy to make but also packed with nutrients, making it a perfect weeknight meal or a fancy dinner party option.

Ingredients You Will Need

• 1 cup raw cashews (soaked in water for at least 2 hours)
• 1 can (14 oz) coconut milk
• 1 tablespoon coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 cups mixed vegetables (e.g., bell peppers, carrots, and broccoli)
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Begin by draining the soaked cashews and blending them with the coconut milk in a high-speed blender until smooth and creamy. Set aside.
2. In a large skillet, heat the coconut oil over medium heat. Sauté the diced onion until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Stir in the mixed vegetables along with the curry powder and turmeric. Cook for about 5-7 minutes until the vegetables are tender.
5. Pour the blended cashew-coconut mixture into the skillet and stir well to combine. Let it simmer for 5-10 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Why You’ll Love This Recipe

This Vegan Cashew Coconut Curry is incredibly versatile. You can customize it with your favorite vegetables or even add some plant-based protein like chickpeas or tofu. The combination of creamy coconut and crunchy cashews creates a satisfying meal that is sure to impress both vegan and non-vegan friends alike.

Not only is this dish a triumph of taste and texture, but it’s also quick to prepare, making it a hassle-free addition to your cooking repertoire. Enjoy this vegan delight paired with steamed rice or quinoa for a complete and nutritious meal!

Ingredients:
1 cup raw cashews (soaked in water for at least 2 hours), 1 can (14 oz) coconut milk, 1 tablespoon coconut oil, 1 onion, diced, 3 cloves garlic, minced, 1-inch piece of ginger, grated, 2 cups mixed vegetables (e.g., bell peppers, carrots, and broccoli), 2 tablespoons curry powder, 1 teaspoon turmeric, Salt and pepper to taste, Fresh cilantro for garnish

Tags:
Vegan, Curry, Coconut Curry, Cashew Curry, Vegan Recipe, Plant-Based, Easy Recipe, Weeknight Dinner, Dinner Party, Vegan Food, Coconut Milk, Cashews, Indian Food, Vegetable Curry, Turmeric, Curry Powder, Healthy Recipe