Coconut and cashew curry with roast vegetables

Discover the rich, aromatic flavors of our Coconut and cashew curry with roast vegetables. A hearty and nutritious blend of tropical coconut, crunchy cashews, and roasted vegetables will transport your taste buds to a culinary paradise. Dive in to learn how you can recreate this dish in your very own kitchen.

Ingredients for COCONUT AND CASHEW CURRY WITH ROAST VEGETABLES

• Coconut milk: 1 can (400ml) [Metric: 400ml]
• Cashews: 1 cup [Metric: 150g]
• Mixed vegetables (carrots, bell peppers, zucchini, broccoli): 4 cups [Metric: 1kg]
• Curry powder: 2 tsp [Metric: 10g]
• Turmeric: 1 tsp [Metric: 5g]
• Chili flakes (optional): 1/2 tsp [Metric: 2.5g]
• Olive oil: 2 tbsp [Metric: 30ml]
• Salt: to taste
• Black pepper: to taste

Total time: 45 minutes

Serves 2

Nutritional Facts (per serving)

Note: These are approximations; actual values may vary.

• Calories: 350
• Protein: 10g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 6g
• Sugar: 6g

Cooking Instructions

1. Start by preheating your oven to 400°F (200°C).
2. In a large bowl, toss the mixed vegetables with olive oil, salt, and pepper.
3. Spread the veggies on a baking tray in a single layer. Roast them for about 20-25 minutes or until they’re tender and have a slight char.
4. While the vegetables are roasting, take a saucepan and pour in the coconut milk. Warm it on medium heat but don’t let it boil.
5. Add the curry powder, turmeric, and chili flakes to the saucepan. Stir well.
6. Introduce the cashews to the mix, letting them soak up the flavors for about 10 minutes.
7. Once the vegetables are roasted, fold them into the curry mixture. Let everything simmer together for an additional 5 minutes.
8. Season with salt and black pepper to taste.

Tips

1. For an extra crunch, you can lightly toast the cashews before adding them to the curry.
2. If you’re not a fan of heat, you can skip the chili flakes or adjust to your liking.
3. You can serve this curry over a bed of steamed rice or enjoy it as is!

Serving Suggestions

The Coconut and cashew curry with roast vegetables is a dish that speaks for itself. However, pairing it with a side of naan or steamed basmati rice elevates the experience. For those who love a little extra heat, a side of chili pickle or a sprinkle of fresh cilantro complements the creamy texture and the nutty flavor.

Remember, AH7 is all about helping you make healthier choices. This Coconut and cashew curry with roast vegetables recipe is not just a delightful treat for your palate but also packed with nutrients that your body will thank you for. So, the next time you’re pondering over what to cook, give this recipe a shot!

COCONUT AND CASHEW CURRY WITH ROAST VEGETABLES

Discover the rich, aromatic flavors of our Coconut and cashew curry with roast vegetables. A hearty and nutritious blend of tropical coconut, crunchy cashews, and roasted vegetables will transport your taste buds to a culinary paradise. Dive in to learn how you can recreate this dish in your very own kitchen.

5 from 1 vote

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Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

COCONUT AND CASHEW CURRY WITH ROAST VEGETABLES

Amount per Serving

Calories

350

% Daily Value*

Fat

 

18

g

28

%

Carbohydrates

 

28

g

9

%

Fiber

 

6

g

25

%

Sugar

 

6

g

7

%

Protein

 

10

g

20

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Coconut milk: 1 can 400ml [Metric: 400ml]
• Cashews: 1 cup [Metric: 150g]
• Mixed vegetables carrots, bell peppers, zucchini, broccoli: 4 cups [Metric: 1kg]
• Curry powder: 2 tsp [Metric: 10g]
• Turmeric: 1 tsp [Metric: 5g]
• Chili flakes optional: 1/2 tsp [Metric: 2.5g]
• Olive oil: 2 tbsp [Metric: 30ml]
• Salt: to taste
• Black pepper: to taste

Instructions

• Start by preheating your oven to 400°F (200°C).
• In a large bowl, toss the mixed vegetables with olive oil, salt, and pepper.
• Spread the veggies on a baking tray in a single layer. Roast them for about 20-25 minutes or until they’re tender and have a slight char.
• While the vegetables are roasting, take a saucepan and pour in the coconut milk. Warm it on medium heat but don’t let it boil.
• Add the curry powder, turmeric, and chili flakes to the saucepan. Stir well.
• Introduce the cashews to the mix, letting them soak up the flavors for about 10 minutes.
• Once the vegetables are roasted, fold them into the curry mixture. Let everything simmer together for an additional 5 minutes.
• Season with salt and black pepper to taste.

Notes

TIPS

1. For an extra crunch, you can lightly toast the cashews before adding them to the curry.
2. If you’re not a fan of heat, you can skip the chili flakes or adjust to your liking.
3. You can serve this curry over a bed of steamed rice or enjoy it as is!

SERVING SUGGESTIONS

The Coconut and cashew curry with roast vegetables is a dish that speaks for itself. However, pairing it with a side of naan or steamed basmati rice elevates the experience. For those who love a little extra heat, a side of chili pickle or a sprinkle of fresh cilantro complements the creamy texture and the nutty flavor.