30-Minute Cashew-Vegetable Curry

By the Gracious Vegan

I am always on the lookout for vegetable curry variations. I found a chicken curry recipe that I thought could be adapted, and I was right! Many adjustments were necessary for removing the oil, meat and cream, but I love this flavor. It’s surprisingly low in calories (about 165 calories per serving) and full of delicious vegetables! And if you can get your vegetables chopped quickly, it is ready in 30 minutes from start to finish. Keeps well in the fridge and can also be frozen, although the vegetables lose a little of their texture.

Makes 6 servings

Pour boiling water on cashews in a small bowl, cover with a plate, and let sit while you cook the rest of the dish.

• 1/2 cup raw cashews

Blend the following ingredients into a paste in your blender (or food processor). 

• 1 cup fresh cilantro (stems and leaves)

• 1 cup roughly chopped onion

• 2/3 cup water

• 6 cloves garlic, peeled

• 1/4 cup sliced fresh ginger

• 1/4 cup dried coriander (yes, 1/4 cup!)

• 2 teaspoons cumin

• 2 teaspoons sweet or regular paprika

• 1 teaspoon turmeric

• 1 teaspoon garam masala

• 1 teaspoon (or less) cayenne pepper or red chili flakes

Pour the paste into a Dutch oven or other large pan on the stove. Cook on medium-low about 5 minutes, stirring occasionally, until the mixture looks and smells well cooked. Add a few tablespoons of water if needed to prevent the mixture from burning or sticking to the bottom of the pan.

Add the following ingredients to the pot and stir. Raise the heat and bring to a boil. Then reduce the heat to low and simmer the curry, partially covered, stirring occasionally, until the vegetables are tender but still hold their shape, 10-15 minutes. 

• 6 cups diced quick-cooking vegetables (e.g., zucchini, yellow squash, broccoli, peas, red bell pepper, cauliflower, thinly sliced carrots) (okay to use frozen vegetables)

• (Optional: One 15-ounce can chickpeas, drained and rinsed)

• 2 cups water

• 2 tomatoes, chopped

• 2 Tablespoons tomato paste

• 1.5 teaspoons salt (or to taste)

• Freshly ground pepper (to taste)

While the mixture is cooking, blend the cashews and water in the blender until the cashews are dissolved. 

• The soaked cashews

• 1 cup water

After the vegetables are tender, add and stir in the following ingredients and cook a few minutes to allow the cashew cream to thicken.

• The cashew cream from the blended cashews

• 1/4-1/3 cup chopped fresh cilantro

• 1/4 cup roasted cashews (halves or pieces)

The curry is ready to serve. Serve with rice and garnish, if desired, with more roasted cashews and chopped cilantro..

Timing: about 30 minutes

Gluten-free