Colorful Cashew Curry
Vibrant, nourishing, and packed with flavor, this Colorful Cashew Curry is a feast for both your eyes and palate. Toasted cashews add a delightful crunch and protein boost, while a rainbow of fresh veggies—red and yellow bell peppers, zucchini, and carrots—simmers in a creamy coconut milk sauce infused with turmeric, cumin, coriander, and curry powder. The warm spices, fresh ginger, and a splash of lime juice create a rich, aromatic base that’s equal parts comforting and refreshing. Perfectly paired with fluffy basmati rice, this dish is a plant-based delight ideal for weeknight dinners or meal prep. Ready in just 45 minutes, this vegan curry is a wholesome, gluten-free option that doubles as a visual masterpiece!
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Recipe Information
Ingredients
- 1 cup raw cashews
- 2 tablespoons coconut oil
- 1 large yellow onion
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini
- 1 medium carrot
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 2 teaspoons curry powder
- 1 14-ounce can coconut milk
- 1 cup vegetable broth
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked basmati rice (optional, for serving)
Instructions
Heat a large, deep skillet or pot over medium heat. Add the raw cashews and toast them dry, stirring frequently, for about 5 minutes until they are golden and fragrant. Remove and set aside.
In the same skillet, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until softened and translucent.
Add minced garlic and grated ginger to the skillet. Stir and cook for another minute until fragrant.
Chop the red and yellow bell peppers, zucchini, and carrot into bite-sized pieces. Add them to the skillet and sauté for 5-7 minutes until the vegetables start to soften.
Sprinkle the ground turmeric, ground cumin, ground coriander, paprika, and curry powder over the vegetables. Stir well to coat them evenly with the spices.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, allowing the flavors to meld together.
Stir in the toasted cashews, lime juice, fresh cilantro (chopped), salt, and black pepper. Simmer for an additional 2-3 minutes.
Serve the Colorful Cashew Curry hot over cooked basmati rice, if desired. Garnish with extra cilantro and a few more toasted cashews for a decorative touch.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6287 mg | 273% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 66.6 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3668 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
