Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 4.17 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 2teaspoons coconut oil
- 1 yellow onion, peeled, diced small
- 1tablespoons garlic and ginger paste
- 1/2teaspoons turmeric powder
- 1/2teaspoons red chilli powder, or more for extra spice
- 2teaspoons curry powder
- 200grams raw cashews
- 200grams canned diced tomatoes, drained
- 1tablespoons sugar
- 1 cup coconut milk
- 1 cup vegetable stock
- 1 pinch salt
- 1 pinch pepper
- 2tablespoons coriander leaves, leaves, chopped
Nutrition per serving
2240kJ / 535Cal
2240 Kilojoules or 535 Calories
26% of daily energy intake*
Protein
13.6grams
Fat
41.5grams
Carbs
28.8grams
Sugars
13.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Creamy cashew curry is both flavourful and filling, spooned over a pile of fragrant steamed rice for a delicious plant-based meal.
Method
Step 1 of 5
Add the coconut oil to melt in a saute pan set onto medium heat on the stove top. Stir in the onions, garlic and ginger paste for 5 minutes until fragrant and the onions are translucent.
Step 2 of 5
Place the spices and cashews into the pan toasting the spices and cashews for 2-3 minutes before adding in the drained diced tomatoes and sugar.
Step 3 of 5
Cook the tomatoes until the water has evaporated before whisking in the coconut milk and vegetable stock.
Step 4 of 5
Simmer the curry for 15-20 minutes tasting, adding salt and pepper to season.
Step 5 of 5
When the curry is ready portion into bowls garnishing with chopped coriander leaves.
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