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creamy cashew curry in a bowl

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.

Fat 13 Carbs 33 Protein 11
Yield 6 servings 1x

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!

Tips & 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 Facts

Serving Size: 1/6 recipe Calories: 292 Sugar: 8 Sodium: 608 Fat: 13 Carbohydrates: 33 Fiber: 5 Protein: 11
Author: Lee FunkeCategory: VegetarianMethod: Stove TopCuisine: Thai

Keywords: creamy cashew curry