This creamy vegan curry might taste decadent, but it’s packed with super-healthy veg and nutritious
coconut milk. Easy to prepare in just a few minutes, it’s a great choice for a comforting weekday
dinner. This dish goes best with steamed rice or your favourite pilau.
for the CASHEW & COCONUT VEGETABLE CURRY
1 tbsp coconut oil 1 cup of broccoli florets
1 cup green beans, chopped
1 cup sugar snaps, chopped
1 cup spinach, chopped cilantro to garnish
for the CASHEW & COCONUT VEGETABLE CURRY SAUCE
¾ cup of water ½ cup of canned coconut milk 4 tbsp ground cashews Juice from ½ lime
1. Begin by grounding the cashews and then whisk together the coconut curry sauce ingredients in a medium-sized bowl.
2. Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the vegetables cook for 5 minutes. Stirring occasionally.
3. Reduce the heat to medium then pour the curry sauce into the pan and cover the pan and let it cook for 3 minutes. Remove the pan from the heat and very carefully stir the thickened sauce. Garnish with cilantro and serve.
Serve with Steamed Rice
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