Creamy Cashew Curry

This curry is creamy, full of flavor, and filled with a beautiful variety of veggies.

Curry is definitely one of my favorite dishes of all time. Whenever we go out to eat, I am always in the mood for a good yellow curry. When it came to recreating my favorite dish at home, I thought that making that it would be way more difficult; this recipe showed me otherwise! It was super simple and pleased my whole family (even my brother!) so I call that a total win!😊

Ingredients

• 1/2 cup raw cashews, *soaked

• 1 tbsp coconut oil

• 1 small onion

• 3 gloves garlic, diced

• 1 1/2 tsp grated peeled fresh ginger

• 1 green chile or jalapeño, seeded, if desired, and diced (optional)

• 2 medium yellow potatoes or 1 medium sweet potato, peeled and diced

• 2 medium carrots, diced

• 1 red bell pepper

• 1 large tomato, chopped

• 2 tbsp mild yellow curry powder

• 1/2 to 3/4 tsp salt

• 1 cup frozen or fresh peas

• Rice for serving (optional)

• Fresh cilantro leaves, for serving

• Toasted cashews for serving

Method

*To soak cashews, place them in a bowl and cover with water. Let soak for at least 3-4 hours, but ideally overnight.

1. In a blender, combine the cashews with 3/4 cup water and blend until it is smooth and creamy. Set aside for later.

2. Heat the coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger and sauté until the onions are translucent, about 5 minutes.

3. Stir in the green chile (if using), potatoes, carrots, bell pepper, tomato, curry powder, and salt. Sauté for 5 more minutes.

4. Stir in the cashew cream and peas. Reduce the heat to medium-low and cover the skillet with a lid. Let it simmer, covered, until the potatoes are fork tender, about 20 minutes, stirring about every 5 minutes. If it starts to dry out, reduce the heat and add a splash of water or oil and stir to combine.

5. Serve the curry over some rice or veggies and garnish with cilantro and chopped cashews

Personal Notes and Tips

• I would first like to address that in the picture, I used parsley not cilantro. Still delicious, I just didn't want you to refer to the picture and think that that is cilantro. ;)

• I always serve with brown rice because it is my and my family's favorite in addition to having a high nutritional value and low glycemic index. Basmati rice or quinoa is are other great options!

• You can always add more or different veggies like broccoli, cauliflower, and plant proteins like my absolute fav tofu!

• I do not add the green chile because my dad isn't the biggest fan of super spicy, so without it is a delsih very mild dish.

This Recipe is From

The Oh She Glows Cookbook by Angela Liddon

This cookbook is filled with wholesome and healthy vegan recipes.

This is my absolute favorite cookbook!

Please follow her on Instagram @ohsheglows

Feel free to post a picture of your creamy curry on Instagram and tag us!😊 @naturallynyla