1 hr
Serves 4


Cashew, Vegetable & Coconut Curry

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  • 2 tablespoons vegetable oil
  • 1 onion, finely sliced
  • 1 teaspoon finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon chilli powder
  • 1 teaspoon sea salt
  • 1 cinnamon stick
  • 4 fresh curry leaves
  • ½ cup (65g) LUCKY CASHEWS
  • 400ml tin coconut milk
  • 400ml water
  • 2 ripe tomatoes, cubed
  • 500g sweet potato, peeled and cut into about 3cm cubes
  • 1 bunch (300g) baby carrots, ends trimmed, peeled
  • ½ head (500g) cauliflower divided into florets
  • 200g green beans, ends trimmed


  • 1. Place Lucky Cashews into a food processor. Blend cashews until a powder starts to form (do not over blend).
  • 2. Heat oil in a large heavy based saucepan over a medium-low heat. Add onion and cook for 10 minutes, stirring occasionally, until lightly golden.
  • 3. Stir in the ginger and garlic and cook for a minute. Stir in the ground spices, salt, cinnamon stick and curry leaves and cook for 30 seconds, until aromatic. Stir through Cashew Meal. Pour in the coconut milk and 400ml of water and stir to combine.
  • 4. Increase heat to high and bring just to a boil. Reduce heat to a simmer. Add the tomatoes, sweet potatoes and carrots. Cover with lid and cook for 5 minutes. Add the cauliflower, cover with lid and continue cooking for 10 minutes. Add the beans, cover with lid and cook a further 10 minutes, or until vegetables are cooked through and tender. Adjust seasoning, adding salt if necessary. Serve with steamed rice or roti or naan bread.
  • 5. Tip: Left overs can be stored in airtight container in the refrigerator for up to 3 days. Gently reheat in a saucepan over a low heat or in microwave.

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