Public recipe with member extras
Cashew Milk Coconut Curry
A rich curry base using cashew milk alongside classic curry spices for a genuinely creamy, nut-forward curry.
Savory Soups, Sauces & Entrées · Weeknight Dinners · Bold Flavor Nights
What you need
Ingredients
- 2 tbsp Neutral Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 2 tbsp Curry Powder
- 1 cup Tomato Purée
- 1 cup Cashew Milk
- 2 cups Mixed Vegetables or Chickpeas
- Fresh Cilantro, to finish
Method
Instructions
- Sauté the onion until soft, about 5 minutes. Add garlic, ginger, and curry powder, and toast 30 seconds.
- Stir in the tomato purée and simmer 10 minutes.
- Add the vegetables or chickpeas and cook until tender, 12 to 15 minutes.
- Remove from direct heat and stir in the cashew milk.
- Warm gently and finish with fresh cilantro.
From The Arrogant Hippie Culinary Journal: Cashew Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.