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Vegetable Curry

Ingredients

  • 70g raw cashews
  • Optional: 1.5 tbsp protein powder (Soya and Pea protein both work well)
  • 2 red onions, peeled & sliced
  • 30g root ginger chopped finely
  • 2 celery sticks, diced
  • 1 large carrots (approx. 250g), peeled & sliced into thick discs
  • 220g cauliflower, cut into florets
  • 350ml vegetable stock (I use bouillon powder)
  • 16 cherry tomatoes, cut in half
  • 60g baby spinach
  • Salt & pepper

...

  • 180ml cold water
  • 1/2 tbsp coconut oil or rapeseed oil
  • 4 plump garlic cloves, minced
  • 1 or 2 red chillies (depending on how hot you like it), finely chopped
  • 2 medium sweet potatoes (approx 320g), peeled & cut into 2cm chunks
  • 320g squash, sliced into chunks
  • 2.5tbsp-3.5 tbsp curry powder (depending on how spicy you like it!) I used hot madras curry powder
  • 1 tbsp tamari or soya sauce
  • 200g tofu (or substitute for more veg if preferred), diced into about 1.5cm cubes
  • 20g fresh coriander, finely chopped (reserve some for garnishing)
  • To garnish: chopped fresh coriander. Optional: a sprinkle of ground flaxseed

This curry is spicy, fragrant, fresh & full of textures & colours. The fresh coriander adds fragrance, root ginger adds warmth & altogether this curry is so satisfying.

The secret ingredient giving the curry its creamy sauce is cashews which have been soaked for at least 3-4hrs (you can do this overnight) then blended to make a creamy milk-like sauce. So has also added some protein powder into sauce, which also adds to the nutritive content as well as creaminess, Soya and Pea protein both work well.

V curry 4

Instructions

  1. In a small bowl, cover the raw cashews with cold water & allow to soak for 3-4hrs at least or overnight. The cashews will puff up
  2. Drain the cashews, then place them in a blender or food processor with 180ml of fresh water. Blitz to form a cashew milk
  3. If using protein powder. Add to the cashew milk & whizz for a few seconds. (You can see the cashew cream is creamier)
  4. In a big pot, melt coconut oil or add rapeseed oil. Add sliced red onions, crushed garlic, chopped ginger, chopped red chillies & diced celery. Brown for about 4 -5 mins on a medium heat
  5. Add the chopped sweet potato, carrots, squash. Cook for about 5 mins
  6. Add the curry powder & coat the vegetables for about 1 minute; taking care not to burn the spices (otherwise the curry will taste bitter)
  7. Add the vegetable stock, tamari or soya sauce. Bring the pot to the boil, then reduce the heat (approx 3-4 mins)
  8. Now add the halved cherry tomatoes & tofu chunks (if using) & cook for 7-8 mins
  9. Then add the cauliflower florets & pepper slices. Cook for about 3 mins, until vegetables are soft
  10. Stir in the cashew cream. Heat through for about 3 mins
  11. Turn off the heat & stir in the baby spinach & most of the chopped fresh coriander (reserve some for garnish). Season with salt & pepper to taste
  12. Plate up & serve with a garnish of freshly chopped coriander
  13. Optional: a sprinkle of ground flaxseed. This curry is great on its own or can be served with cauliflower rice or basmati rice or quinoa. Delicious!