Serves: 6-8 | Prep: 30 min. | Cook 1 hr.|
Creamy Coconut Cashew Curry
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Curry Up
We're Hungry

•2 tbsp melted coconut oil or ghee
•6-8 mini potatoes, quartered
•1 small cauliflower, chopped
•6-8 Thai baby eggplants
•1 small broccoli head, chopped
•6-8 baby eggplants, quartered
•3 small tomatoes, cut into large chunks or quartered
•1-2tsp of curry powder
Saucy

  • 1 cup President's Choice roasted cashews, soaked for at least an hour beforehand
  • 1 tbsp coconut oil or ghee
  • 1-1/12 cups of coconut milk
  • 2 cups water


  • 1 small onion, chopped
  • 1-2 green Chilis (adjust according to heat level)
  • 2 cloves of garlic, pressed
  • 1 tomato, chopped
  • 1 tsp dried tumeric


  • 1 tbsp grated ginger
  • 2 tbsp of curry powder
  • 2 tsp garam masala
  • Squeeze of lemon juice
  • 1 tsp maple syrup or honey
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Creamy Coconut Cashew Curry




The recipe is rich, creamy and comforting, but full of nutrition. Keep in mind that every curry powder is different and will impact the flavour and heat of your dish, so use a brand that you love and trust. You can also make your own! Follow this recipe as a guide, but feel free to taste and tweak as you fo and make your own. This is the perfect recipe to play with.
Preheat the oven to 400 degrees. In a large roasting pan, toss your chopped vegetables (except for tomato), paneer and chickpeas with the melted coconut oil or ghee and curry powder until lightly roasted.

Chop Chop

Roasting
with Flavour

Place in the oven to roast for 30 minutes or until all pieces are mostly cooked through and beautifully browned (your potatoes can finish cooking later in the sauce). You may want to take the vegetables out 1-2 times to give them a little stir so that they roast evenly. If using tomato, save to cook at the end once the sauce and veggies are combined.
While the veggies are roasting, melt you coconut oil or ghee in a large pot or pan on medium heat. Throw your chopped onion in the pan and sauté until they begin to gently caramelize and soften

Its All in the Sauce

Add your garlic, ginger, turmeric, chili, tomato, and curry powder, and stir for another 30 seconds. Before your veggies stick to the pan, add the water. Let everything gently simmer
Creamy Coconut Cashew Curry




Toss in the cashews and continue to cook until all the ingredients are soft. Finally, pour in one cup of coconut milk and remove from the heat. Reserve a little coconut milk for loosening the curry if it thickens up too much at the end.
When slightly cooled, blend your cashew-coconut mixture on high until its thick and creamy. At this stage, season with salt, garam masala and a squeeze of lemon juice to taste. Take your vegetables out of the over and pour your sauce all over them, stirring gently to coat everything.

Bring it to
the Table

Taste and perfect the seasoning if you need to, If any of your vegetables need more time to cook, cover the pan in foil and put back in the oven for another 10 minutes or so until everything has softened.
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If not, feel free to serve immediately. The sauce will thicken further if you continue to cook it, so you may want to adjust with nor coconut milk or water if that happens.
Garnish your curry with fresh cilantro and a dollop of yogurt. Serve with basmati rice or your favourite Indian bread. Sometimes life's greatest pleasures really are this simple. Enjoy!
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