Indian Style Coconut Curry

Updated: Aug 16, 2018


So I loved Indian food ever since I started eating a plant based diet. I slowly get better at making Indian style dishes and getting a grasp at all the different spices. This one is unique because it calls for my cashew cream in the curry flavor click here for my 5 favorite cashew cream recipes!


Obviously much of Indian food is vegetarian which means it already has plenty of whole food, earthy ingredients, so this style of cooking is a no-brainer for you plant based babes!



This recipe is pretty simple especially if you already have some cashew cream on hand. I used to just sauté onion and veggies with curry powder and spice such as jalapeño or cayenne, and then add the coconut milk and simmer but I couldn’t get it quite as thick and creamy as Indian restaurants with out burning it. I still don’t know the authentic secret but this cashew cream is my hack for the perfect coconut curry! Especially if you already made my cashew creams and didn’t know what to do with this one!


Indian Style Coconut Curry

  • 1 red bellpepper, sliced

  • 1 yellow onion, sliced

  • 1 potato, skinned and diced

  • can of full fat coconut milk

  • 2 tbsp olive oil

  • pinch of salt

  • ½ lemmon, juiced

  • cilantro to taste, roughly chopped

  • 6 oz of my curry ashew cream- scroll down for recipe

  • Rice or quinoa for serving

Instructions

  1. Sauté veggies in olive oil and salt until onion is translucent

  2. Add coconut milk and cashew cream to the pan and stir, then cover and allow to simmer for about 10 mins.

  3. Turn off heat and stir in lemon juice and cilantro.

  4. Best served over basmati rice

Notes: If you want to be healthier you can serve it over quinoa. Also for added protein you can add some grilled tofu or plain vegan chicken to the sauce.

If you already have basic cashew cream and don't want to mess with the blender, you can just sauté the extra ingredients with the veggies in instruction 1 and stir in the basic cashew cream during instruction 2.


Curry Cashew Cream

  • ¼ onion

  • 2 tbsp curry powder

  • ½ lemmon, juiced

  • 2tbsp minced garlic

  • Jalapeño to taste, diced (or any spice, cayenne works)

  • 3/4 c cashews

  • 11/2 c water

  • 2 tbsp olive oil

  • Salt

Instructions:

  1. Sauté onion and jalapeño with olive oil and curry powder and a pinch of salt until fragrent

  2. Add in garlic and sauté for another 2-3 minutes.

  3. Add all ingredients to a high speed blender until smooth.

Notes: It is 2 parts water 3 parts cashew for the plain cashew cream. You may find it hard to make this small of an amount so if you want to make a larger batch and season the rest of the cashew cream a different way (such as sun dried tomato basil ) you can just make extra cashew cream and set it aside. 

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