30 Minute Cashew Curry
Warm and creamy this 30 Minute Cashew Curry is a great midweek meal. The fresh vegetables are paired with a homemade cashew curry paste that can be adapted for your taste and then topped with coconut milk to make he rich creamy sauce.
INGREDIENTS
1 Aubergine
2 Courgettes
2 Brown Onion
1 Yellow Pepper
1 Cup Cashews
1 Can Coconut Milk
1 Tablespoon Ground Coriander
1 Tablespoon Garam Masala
1 Tablespoon Cumin
1 Tablespoon Garlic Puree
1 Teaspoon Mixed Spice
1 Teaspoon Chilli Puree
METHOD
Dice the vegetables and add to a large frying pan with some oil. Put over a medium heat and stir until the vegetables have softened.
Pour a cup of cashews in your blender with a tablespoon ground Coriander, garam masala, cumin, garlic puree and a teaspoon of mixed spice and chilli puree. Blend together until smooth.
Add the paste to the vegetables and stir through. Once everything is coated add a can of coconut milk to the pan.
Stir the coconut milk through and leave to simmer for 15 minutes.
Serve hot over rice or naan bread.
#cashewcurry #easycurry #julianneats #midweekcurry #comfortfood #veggierecipe #veganrecipe #quickmeal #easydinners