Creamy Cashew Indian Vegetable Curry
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Vegan, Gluten-Free
- Cuisine: Entree
Ingredients
Scale
- Cashew Sauce
- 1 medium yellow onion, peeled and halved
- 3 cloves garlic, peeled
- 1 (1-inch) piece ginger root
- 1/4 cup raw cashews
- 1–2 medjool dates
- 1/2 cup water
- Vegetable Curry
- 1 tablespoon coconut oil
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon sea salt
- 2 small tomatoes, diced
- 1 (15oz) can full-fat coconut milk
- 1 medium waxy potato, peeled and diced
- 2 medium carrots chopped
- 2 cup fresh green beans chopped
- 1 cup green peas
Instructions
- Place the onion, garlic, ginger, medjool date and cashews in a blender along with 1/2 cup of water. Process until pureed.
- In a large skillet, heat coconut oil over medium heat. Measure out all of the spices and place in a small bowl.
- Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
- Add the tomato, coconut milk, potato, carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes. Lastly add the green peas and cook uncovered for 7-10 minutes or until potatoes are soft.
- Serve with cooked basmati rice, cauliflower rice or naan. Enjoy!