Vegan Cashew Curry

Can I just say, this is the first time I've cooked cooked cashews for this long in a curry and WOW. When soaked in curry sauce over time they become plump, soft and tender. So satisfying to bite into! Anyway cashew rant over. 

This curry is really versatile. If you have a nut allergy or just don't fancy cashews, skip the cashews. If you eat meat, add some meat. But in my humble opinion, this curry is absolutely perfect as it is. Creamy, comforting, and gently spiced. Its like a nurturing hug in bowl...or plate.

Serves 4 people for two days, or 8 people for 1 day

For this recipe you will need -

1 can of coconut milk

1 teaspoon mustard seeds

2 cans chopped tomatoes

1 tablespoon tomatoe puree 

2 heaped tablespoons Garam Masala or mild curry powder

4 cloves of garlic and a thumb sized piece of ginger. I use Nishaan frozen minced ginger and garlic when I'm out of the fresh stuff and it works just fine.

1 large white or red onion, chopped. I use pre chopped frozen onion when I'm feeling lazy!

2 tins green lentils

coconut oil

2 large sweet potatoes cut into chunks

vegetable stock

1 heaped teaspoon turmeric

Chilli powder to taste

Salt and pepper to taste

Small cup of raw cashews


In a large saucepan, heat a large tablespoon of coconut oil

Add the onion, garlic and ginger and soften for a few minutes

Add the dry spices, tomato puree and make a paste, adding more oil if its looking too dry

Fry for about 5 minutes, stirring to ensure the paste does not stick to the pan

Add coconut milk, tinned tomatoes, lentils, stockand season with salt and pepper to your liking

Add the sweet potato and cashews

Cover and simmer on a medium heat for 30 minutes or until the potatoes are soft 

Throw in some baby spinach in the last couple of minutes of cooking.

This curry is substantial enough on its own, but would also be delicious with quinoa, brown rice or chapatti. Top it off with some fresh coriander.



Amie Evans