This Creamy Cashew Curry is the perfect transition from summer to fall. It is super creamy, absolutely delicious, but at the same time extremely mild, comforting, and and feels like a warm hug. Also – it comes together in no time, which is of course something I love 😉.
This curry could not be any easier. You first fry off onion, garlic, and grated ginger. Then you add potatoes and carrots along and mix with cumin, turmeric, and curry powder. Add some coconut milk and let gently cook for a few minutes in order for the veggies to soften. Then you add cashew cream, which is simply done by blending cashews and a non-dairy milk of your choice, along with some chopped cauliflower. Whilst that simmers, cook some rice. Finally, add some peas along with some lime juice, add salt and pepper to taste and you are done.
Dinner in 30 minutes is absolutely how I like it!! This one is such a crowd pleaser. Whether you are making it for a few nights in advance, or you are serving it a larger crowd. It will not disappoint!
Why is this Creamy Cashew Curry good for you?
Cauliflower
Here is a veggie that I have not raved about in a while… cauliflower. You know the casual saying “keep away from white foods”? Well, they definitely do not mean cauliflower with that one! Cauliflower is a cruciferous vegetable that belongs to the brassica family, along with broccoli, and other cabbages. It originated in the Mediterranean region before becoming more “common” in the 15th centuries. Cauliflower is super versatile and has an excellent nutritional profile. It is super high in vitamin C and k, as well as folate, potassium, manganese, and magnesium. It also contains a really good amount of fiber, which we know is so, so important for our overall health and bodies. In this context, cauliflower provides an excellent feed ground for healthy gut bacteria. Consuming adequate amounts of fiber as part of your diet can lower your risk of digestive issues, constipation, and inflammatory bowel diseases.
A diet rich in fiber has also been linked to a reduced risk of heart diseases, cancer, and diabetes. Of course, I cannot mention cauliflower without touching on antioxidants (and the antioxidants in cauliflower, in particular). Cauliflower contains a range of antioxidants. These are mainly of the carotenoid and flavonoid family, which have anti-cancerous properties, and may reduce your risk of several other Western illnesses. The vitamin C in cauliflower is – next to being a vitamin – also acting as an antioxidant in our bodies. It boosts our immunity, and also reduces our risk of heart disease. Last but not least, cauliflower is very high in choline, a trace mineral that we usually do not tend to get enough off. Choline is super important for our cell membranes, it synthesizes DNA, and supports our metabolism. Altogether – not too bad for the humble cauliflower, am I right 😍?!
How can I adjust this Creamy Cashew Curry recipe to my dietary requirements?
This recipe is vegetarian, vegan, gluten-free, and dairy-free. Due to the rice and potatoes, it is not suitable for the paleo lifestyle. If you want to make this recipe nut-free, simply swap the cashews for sunflower seeds but be sure to soak them a bit longer.
Similar Recipes on the Blog
There are so many delicious cauliflower recipes on the blog. Be sure to also check out the following:
- Garlicky Roasted Cauliflower Pasta
- Roasted Cauliflower Soup
- Creamy Baked Cauliflower
- Strawberry Pink Peppercorn Smoothie
And there you have it for this week! Enjoy this delicious, easy, and nourishing Creamy Cashew Curry. Do let me know what you think of the recipe should you make it by either leaving a comment below and/or rating it. Happy cooking!
Creamy Cashew Curry
Course: MainCuisine: Indian-inspiredDifficulty: Easy6
servings20
minutes30
minutes35
minutesThis Creamy Cashew Curry is not only delicious but also super easy to make. Light, creamy, mild flavored. It’s the perfect autumn winter warmer!
Ingredients
1 cup 1 (140 gr.) cashews
1 cup 1 non-dairy milk
2 tbsp 2 olive oil
1 large 1 white onion
2 cloves 2 garlic
thumb-sized piece ginger
2 tsp 2 cumin
2 tsp 2 curry powder
1.5 tsp 1.5 turmeric
300 gr. 300 carrots
500 gr. 500 potatoes
2 cans 2 coconut milk
1 head 1 cauliflower
1 1 lime
Salt and pepper to taste
- To serve
Cooked rice
A sprinkle of cashews
Chopped cilantro
How to
- Start by soaking the cashews in boiling water before you are commencing the rest of the dish
- Finely chop an onion and either also chop or press through a garlic crusher the cloves. In a large pan, over medium heat, heat the olive oil and add the onion together with a pinch of salt. After 5 minutes, add the garlic and grate the ginger directly into the pan, gently continue to cook
- Meanwhile, wash and chop into even pieces both the carrots and potatoes (I tend to leave the peel on both as we buy organic. If you prefer to remove the peel, feel free to do so). Add to the pan along with the spices cumin, curry powder and turmeric. Mix well and let the spices become fragrant for about a minute or two. Add the coconut milk and stir through. Bring the curry to a boil and then let gently simmer for about 5 minutes
- Whilst the curry is underway, prepare the rest of the ingredients. Cook the rice according to package instructions (should you wish to serve it with rice). Wash and chop the cauliflower into small pieces and make the cashew cream. Drain the water from the cashews and blend in a small, high-speed blender until super smooth
- After the minutes that the potatoes and carrots had time to cook in advance, add the cashew cream and cauliflower. Continue to gently simmer for 15 – 20 minutes, until the veggies are tender but not falling apart. Season with salt and pepper to taste and add the lime juice. Serve immediately along the cooked rice, chopped cilantro and cashews. Enjoy!
