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