Hi friends!
I couldn’t be more excited to share this recipe because it has been on constant repeat in our house (I am not exaggerating… I make it at least once a week). It is my favorite to have for lunch lately alongside some basmati rice.
If you haven’t had cashews in your curry, you are missing out and need to change that ASAP because they are a dreeeeeam. They get soft and buttery and add such a beautiful nuttiness to the dish. I will never make curry without them again.
The best part about this recipe is that anything goes when it comes to veggies. Take what I included below as a guide but feel free to swap out with whatever you have in your fridge. I have made this every which way – butternut squash instead of sweet potatoes, yellow zucchini instead of green, cauliflower instead of broccoli, tofu instead of chickpeas, added greens, carrots… really, whatever you love, go for it. It is a very forgiving dish.
So without further ado, here is my all-time favorite curry recipe.
Recipe
You will need:
- 1 tbsp olive or coconut oil
- 1 vidalia onion, diced small
- 3 cloves garlic, minced
- 1 large sweet potato, cubed
- 1 zucchini, cubed
- 1-2 red, orange, or yellow red pepper(s), diced
- 1 cup broccoli florets
- 1/2 cup mushrooms, sliced
- 1 can chickpeas
- 1/2 cup cashews
- 1 tbsp curry powder
- 1/2 tbsp turmeric
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 can full-fat coconut milk
- Around 1/2 cup veggie stock or water (enough to cover veggies)
- Cooked basmati rice (to serve on side)
To make:
- Over medium heat, add oil and all veggies, chickpeas, and cashews to a large sauté pan and toss quickly to coat.
- Add curry powder, turmeric, garlic powder, salt, and pepper. Toss again to coat and cook for about 3 minutes.
- Add coconut milk and broth, turn up heat and bring to a boil.
- Once boiling, toss again, cover, and cook over low heat for 20-30 minutes (or until potatoes are cooked through).
- Serve alongside rice or grain of your choice.
