Indian Pea, Vegetable and Cashew Curry

ira

ira

Vegan curry
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Indian Pea Vegetable and Cashew Curry

Indian Pea, Vegetable and Cashew Curry

  • Author: Ido Zivli
  • Active Time: 15 min
  • Total Time: 25 min
  • Yield: 4 Servings 1x
  • Category: Main dish
  • Cuisine: Indian
Print Recipe

Description

This curry has the perfect balance of sweet and savory ingredients with sweet peas, creamy coconut milk, incredible curry spices, and crunchy cashews. You’ll fall in love with this recipe instantly! It’s best served on a bed of fluffy rice, so buy an easy microwaveable pouch of rice or start boiling the rice before you start preparing the curry. That way the rice will be cooked by the time you’ve finished prepping and cooking.

Play around with the vegetable combinations you use, try whatever veggies you have in the fridge, or use frozen for an easy, cheap option. This super simple and tasty recipe is so warming and comforting that you’re sure to fall head over heels for the gorgeous flavors and tasty, nutritious veggies. Ready to discover more scrummy vegan foods? Take the Challenge!

Ingredients

Scale
  • 1 leek (white part only)
  • 2 small zucchinis
  • ½ of a small cauliflower head
  • 1 tbsp canola oil
  • 1 cup boiling water (or 240 g)
  • 1½ cups frozen peas (or 200 g)
  • 1½ tsp curry powder
  • 1 tsp salt
  • ¾ cup unroasted cashews (or 105 g)
  • ½ cup coconut milk (or 150 g)
  • 1 cup cilantro or parsley leaves

Instructions

  1. Slice the leek and the zucchini, cut cauliflower into small florets, and fry the vegetables for 3 minutes in a deep frying pan.
  2. Add a cup of boiling water, and cook uncovered on high heat for approximately 10 minutes, until most of the water has evaporated. 
  3. Add the peas, spices, cashews, coconut milk, and cilantro, stir and cook on low heat for another 5 minutes.

Notes

  • The curry is best served on a bed of brown basmati rice.
  • Onion can be used instead of leek.
  • Peas can be replaced with cooked green lentils.
  • The coconut milk can be replaced with 3.5 oz (¼ cup) of tomato paste

Keywords: curry, main dish, pea, easy, quick, 30 minutes or less

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!

More like this:

Two jars of oatmeal or porridge served with nut butter and fresh fruit

Tahini Oatmeal

Are you looking for an easy, nutritious breakfast? Try this tahini oatmeal! (Or make your porridge with peanut butter, almond butter, or any other nut butter you like!)

This breakfast (or snack at any time of day!) is full of natural, nourishing ingredients and goodness to keep you full and satisfied until lunch.

Slices of no-bake chocolate tart piled on parchment, with slivered almonds on top

No-Bake Vegan Chocolate Tart

A smooth and delicious, no-bake vegan chocolate tart. Made without refined sugar and with the goodness of walnuts, almonds, flaxseed, and dates, this is a healthier choice for a sweet treat!

a bowl of hearty vegan stew served with rice, lemon wedges, and fresh herbs

Black Bean & Sweet Potato Stew with Dark Chocolate

A mouth-watering stew that will leave your home filled with fragrance and warmth. Packed with protein and fiber, nourishing and satisfying.

Add the dark chocolate in this recipe and you’ve got a classic, aromatic stew full of rich, interesting flavors that’s sure to please the tastebuds.