I made this recipe last week on a brisk fall day. I was craving something spicy and paired it with a fruitier red wine. I took this recipe from the Oh She Glows cookbook, I have tried about 5 of her recipes now and I love how easy and delicious they are. I cannot believe that I have never made cashew cream before! The dish didn’t have dairy in it yet it was so creamy and rich. This will be a go to meal in our household from now on.
- 1/2 cup raw cashews, soaked
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 green chile or jalapeño, seeded, if desired, and diced (optional) #I used less than 1/2 tsp. of my chile because it was so hot
- 1 medium sweet potato, peeled and diced (about 2 cups)
- 2 medium carrots, diced (about 1 1/2 cups)
- 1 red bell pepper, chopped
- 1 large tomato, seeded ad chopped
- 2 tablespoons mild yellow curry powder, or to taste
- 1/2 to 3/4 teaspoon fine-grain sea salt, plus more as needed
- 1 cup frozen corn
- Basmati rice, for serving *I used organic frozen brown rice from Trader Joe’s instead
- Fresh cilantro leaves, for serving
- Toasted cashews, for serving
- In a blender, combine the cashews with 3/4 cup water and blend until smooth and creamy. Set aside.
- In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger and sauté for about 5 minutes, until the onion is translucent. Stir int he green chile (if using), potatoes, carrots, bell pepper, tomato, curry powder and salt. Sauté for 5 minutes more.
- Stir in the cashew cream and corn. Reduce the heat to medium-low and cover the skillet with a lid. Simmer, covered, over medium heat for about 20 minutes, or until the potatoes are fork-tender. Stir every 5 minutes throughout the cooking process. If the mixture starts to dry out, reduce the heat and add a splash of water or oil and stir to combine.
- Serve the curry over a bed of basmati rice and sprinkle with cilantro leaves and toasted cashews.