Vegan cashew curry. A filling, hearty curry that is filling, while still light. Vegan creamy goodness made from only a few ingredients. Delicious!
Ingredients
2onions(£0.18)
1tin chopped tomatoes(£0.32)
1tin coconut milk(£0.82)
50gfresh ginger(£0.50)
150gcashews(£1.39)
2broccoli heads(£0.50x2)=(£1.00)
1bunch of fresh coriander(£0.50)
Cupboard Essentials
1tbspvegetable oil
2tbspcurry powder
1tspcumin
1tspturmeric
1tspchilli powder
1tspgarlic granules
800mlvegetable 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!
