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Recipe

Creamy Cashew Curry

This Creamy Cashew Curry is veggie packed and made creamy with a flavorful Thai cashew sauce. Plus, it’s vegan, dairy-free and boasts 11g of protein per serving.

    Author: Lee Funke
    Yield: 6 servings 1x
    Category: Vegetarian
    Method: Stove Top
    Cuisine: Thai

    Ingredients

    Thai Cashew Cream Sauce

    • 1 cup raw cashews
    • 1.5 cups vegetable broth*
    • 3 tablespoons lime juice
    • 3 tablespoons green curry paste
    • 2 tablespoons nutritional yeast
    • 1 teaspoon red chili sauce
    • 1 teaspoon fresh ground ginger

    Vegetables

    • 2 tablespoons olive oil
    • 1/2 large yellow onion, chopped
    • 2 large carrots, sliced into coins (1 heaping cup)
    • 1/8 teaspoon salt
    • 1 tablespoon minced garlic
    • 2 large red peppers, sliced
    • 1 cup English peas
    • 1 15-oz. can garbanzo beans, drained and rinsed

    Toppings

    • lime juice
    • chopped cashews
    • Thai basil

    Instructions

    1. Add 2 cups of water to a small saucepan and bring to a boil over high heat. Remove from heat and add 1 cup of cashews to the water. Let cashews soak for at least 30 minutes or overnight.
    2. Next, place all ingredients for the cashew cream sauce into a blender and blend until smooth. Set aside.
    3. In a large skillet heat 2 tablespoons of olive oil. When olive oil is fragrant, add onions and carrots to the pan and season with salt. Saute for 4-5 minutes.
    4. Add the minced garlic, red peppers, peas, and garbanzo beans to the pan and saute for another 4-5 minutes.
    5. Then, add curry sauce to the vegetables and mix until all vegetables are covered in sauce.*
    6. Bring curry sauce to a boil and then turn to simmer.
    7. Serve curry over white rice, quinoa, or on its own. Top with a squeeze a lime juice, chopped cashews, and Thai basil!

    Notes

    • *If the sauce is too thick add a tablespoon of broth to the pan at a time until it reaches desired consistency.
    • Nutrition information only includes creamy cashew curry, and not rice.

    Nutrition

    • Serving Size: 1/6 recipe
    • Calories: 292
    • Sugar: 8
    • Sodium: 608
    • Fat: 13
    • Carbohydrates: 33
    • Fiber: 5
    • Protein: 11

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