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    4.91 from 10 votes

    Vegan Cashew Curry

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    Mimi Harrison Posted on Updated on
    Vegan cashew curry. A filling, hearty curry that is filling, while still light. Vegan creamy goodness made from only a few ingredients. Delicious!
    Prep time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    £0.94
    Makes: 5
    mains
    Indian
    Freezable

    Table of Contents

    Vegan Cashew Curry

    by Mimi Harrison
    Print
    4.91 from 10 votes
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    £0.94
    mains
    Indian
    Freezable
    Servings: 5
    Overhead shot of cashews curry with rice and topped with coriander
    MetricUS Standard
    Vegan cashew curry. A filling, hearty curry that is filling, while still light. Vegan creamy goodness made from only a few ingredients. Delicious!

    Ingredients

    • 2 onions (£0.18)
    • 1 tin chopped tomatoes (£0.32)
    • 1 tin coconut milk (£0.82)
    • 50 g fresh ginger (£0.50)
    • 150 g cashews (£1.39)
    • 2 broccoli heads (£0.50x2)=(£1.00)
    • 1 bunch of fresh coriander (£0.50)

    Cupboard Essentials

    • 1 tbsp vegetable oil
    • 2 tbsp curry powder
    • 1 tsp cumin
    • 1 tsp turmeric
    • 1 tsp chilli powder
    • 1 tsp garlic granules
    • 800 ml vegetable stock
    • Salt

    Method

    • Start with prepping the veg by dicing the onion, chopping the broccoli into florets, and finely slicing the peeled ginger. Save the ginger peel for teas and don’t waste the broccoli stem! Chop the rough part of the stem off and then slice it into small cubes to go in the curry.
    • Add the chopped veg into a large saucepan (minus the florets) with a tbsp of vegetable oil on a medium heat. Gently fry for around 5 minutes before adding the seasoning. Fry for a further 5 minutes to bloom the spices. Meanwhile, finely chop the coriander stems and add them into the pan along with a pinch of salt.
    • Pour the coconut milk, chopped tomatoes, half of the cashews and 800ml vegetable stock. Stir to combine and set the timer for 25 minutes. Reduce the heat to low so that the curry is simmering gently.
    • If you’re serving with rice, add your rice to the hob with a 2:1 ratio of water at this stage. If not, relax for 25 minutes!
    • When the timer is up, add the broccoli into the curry and stir so the florets are submerged.
    • Add the remaining cashews to a blender with 100ml of stock to form a cashew cream. Stir into the curry to form the rich, creamy sauce.
    • Once the broccoli is cooked (after around 6 minutes), you’re good to go! Serve up with some fresh coriander, salt and red pepper flakes!

    Nutrition

    Servings: 5 servings
    Fat: 30g
    Calories: 470kcal
    Carbohydrates: 41g
    Protein: 16g
    As Seen On
    4.91 from 10 votes (10 ratings without comment)

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    Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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