Vegan Cashew Coconut Curry | Gayathiri's Cookbook

Vegan Cashew Coconut Curry

This Vegan curry is a one pot meal. You can serve this as a soup or make a full meal by combining it with rice/quinoa/Roti/Paratha/Parotta on the side.
Cashews and coconut are the key ingredients in this recipe as they makes this curry creamier and full of flavor.

I made this curry with sweet potatoes, cauliflower, and carrots. You can substitute vegetables such as broccoli, snow peas, and tofu according to your taste.

I personally like to have this creamy curry with Jeera rice as they both go together very well.


Ingredients:

Oil- 2 teaspoons
Cinnamon stick- 1
Bay leaves-2
Fennel seeds- 1 teaspoon
Onion-1
Ginger garlic paste- 1 teaspoon
Tomatoes-2
Sweet potatoes-1
Carrots-2
Cauliflower-1
Turmeric powder-1 teaspoon
Salt- 3/4 teaspoon
Jeera powder- 1 teaspoon
Coriander powder- 1 teaspoon
Red chilli powder- 1 teaspoon
Shredded coconut- 1 cup
Cashews- 15
Coriander leaves- for garnishing


Directions:
1. Heat 2 teaspoons of oil in a pan.
2. Sauté cinnamon stick, bay leaves, and fennel seeds. for 30 seconds.
3. Add onion and ginger garlic paste. Sauté until onion is translucent.
4. Then Add tomatoes and cook until soft.
5. After tomato has become soft, add in the sweet potatoes, carrots and the cauliflower.
6. Mix in turmeric powder and salt. Close the lid and cook until tender.
7. Once the vegetables are cooked, add in the Jeera powder, coriander powder, and the red chilly powder. Mix it well and cook for another 2 minutes.
8. Grind 1 cup of grated coconut and 15 cashews into a fine paste.
9. Strain the liquid and add it to the curry. Adjust the consistency by adding required water.
10. Let it boil for 2 minutes then switch off the heat.
11. Garnish with coriander leaves.

Vegan Cashew Coconut Curry is ready to serve!!!