Creamy Cashew Milk Curry
This creamy cashew milk curry is vegan, filled with veggies and is much lower in fat compared with your average coconut milk curry.
Cashew milk is a very useful ingredient. It is very creamy and neutral tasting, making it useful for both sweet and savoury dishes. I use it to replace coconut milk in curries. Coconuts are one of the few plant foods that are high in saturated fat, and coconut milk is very fatty and heavy. Cashew milk, on the other hand, is creamy but light.
You need to use unsweetened cashew milk when making a creamy cashew milk curry. For ease I tend to use commercial cashew milk but I am fussy: I don’t like to use plant milks that are full of additives. Both ‘Rude Health’ and ‘Plenish’ make fantastic commercial milks that are additive free and contain a high nut content. However, if you want to make your own milk at home then check out my recipe here.
You can serve a creamy cashew milk curry alongside all sorts of whole grains. It is good with brown or black rice, or quinoa. You can serve it with a mixture of grains (see my instructions for cooking buckwheat, quinoa and bulgar), or for a change you could try sorghum (for cooking instruction see here) or freekeh (see here).
Free from: gluten, soya, wheat, yeast
This is a vegan recipe
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- 2 onions
- 2 cloves garlic
- 1/2 butternut squash
- 2 handfuls kale
- 1/2 tsp each of turmeric, ground ginger, ground coriander, ground cumin
- 1 tbsp tomato purée
- cashew milk
- frozen peas
- salt, lemon juice and chilli flakes (to taste)
Peel and slice the onions, peel and chop the squash into cm cubes and slice the kale.
Sauté the onion and garlic in water until soft.
Add the butternut squash and continue to water sauté until it too is soft.
Add the kale and spices, then pour over just enough cashew milk to cover the veg. Stir in the tomato purée and add the peas. Cook until all the veg is cooked.
Season with salt, lemon juice and chilli flakes.