Recipe by Silk

Bring the cozy, creamy taste of Thai inspired comfort right into your kitchen

This Cashew Curry is a warm, silky bowl of comfort that instantly brightens your day. The creamy base of cashew milk, blended cashews and fragrant curry spices wraps every veggie in rich flavor while keeping the dish wonderfully light. Fresh ginger and garlic add brightness, and the roasted cashews bring a delightful crunch that makes each bite feel extra special.

It is a simple, flexible recipe that works with any veggies you have on hand. Everything simmers together gently until tender, creating a nourishing dish that feels both soothing and energizing. Serve it over a bowl of fluffy rice and you have a cozy at home curry that tastes restaurant worthy.

Why You’ll Love This Recipe

• Creamy and comforting. Cashew milk and blended cashews create a silky, rich sauce.
• Flexible. Use any veggies you like or whatever you have in your fridge.
• Quick and easy. Comes together fast on a weeknight.
• Warm, cozy flavor. Curry powder, ginger and garlic make the kitchen smell amazing.

Cashew Curry

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• Author: Silk
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Bring the cozy, creamy taste of Thai inspired comfort right into your kitchen

This Cashew Curry is a warm, silky bowl of comfort that instantly brightens your day. The creamy base of cashew milk, blended cashews and fragrant curry spices wraps every veggie in rich flavor while keeping the dish wonderfully light. Fresh ginger and garlic add brightness, and the roasted cashews bring a delightful crunch that makes each bite feel extra special.

It is a simple, flexible recipe that works with any veggies you have on hand. Everything simmers together gently until tender, creating a nourishing dish that feels both soothing and energizing. Serve it over a bowl of fluffy rice and you have a cozy at home curry that tastes restaurant worthy.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil

• 1/2 cup chopped onion

• 1 clove garlic, minced

• 1 teaspoon freshly grated ginger

• 1 tablespoon curry powder, to taste

• 2 1/2 cups Silk unsweetened cashew milk

• 1/2 cup roasted, salted cashews, plus extra for garnish

• 4 cups chopped veggies of your choice

• Salt, to taste

• 2 cups rice, prepared according to package directions

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Instructions

1. Heat olive oil in a skillet over medium heat.

2. Add the onion, garlic and ginger. Sauté for about 5 minutes until fragrant and softened.

3. Stir in the curry powder and cashew milk. Mix well and simmer for 5 minutes.

4. Finely grind the cashews in a blender or food processor.

5. Add the ground cashews to the skillet along with your chopped vegetables.

6. Cover and simmer for 7 to 10 minutes, or until the vegetables are tender.

7. Add salt to taste.

8. Serve over warm rice and top with extra cashews.

Notes

Serve this curry with fresh cilantro, a squeeze of lime or extra roasted cashews for crunch.

It pairs beautifully with jasmine rice, quinoa or brown rice for a hearty and nourishing meal.

Nutrition info is approximate.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai Inspired, Vegan

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 380kcal
• Sugar: 4g
• Sodium: 430mg
• Fat: 19g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 0mg