Mango, cashews, coconut milk...what's there to complain about? I got the inspiration for this from a recipe my sister posted on her facebook from an awesome vegan site called "Vegweb". Admittedly, mine is slightly more finicky than the one found on this site, BUT ONLY because I like making almost everything from scratch, especially when making curries. This recipe pairs sweet and spicy, and would go great with all types of vegetables. My favorite vegetable in curries is potatoes because I think it soaks up all of the flavors. The base for this curry is cashews and coconut milk, which adds a protein rich, but sweet and creamy sauce.
Ingredients (serves 4-6):
Cashew Base:
3/4 cup cashews
1 can coconut milk
1/2 cup vegetable stock, or water
Other:
1 tbsp vegan butter (I use Earth Balance)
1 tsp oil
2 bay leaves
1 onion, chopped
1 large sweet potato, or red potatoes, chopped into about 8 chunks
1 mango, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1/2 tbsp fresh ginger minced
1 tsp curry powder
1 1/2- 2 tsp cumin powder (I use 2 but my spices are a little past their prime :) )
1 tsp turmeric powder
1/4-1/2 tsp red pepper flakes (depends on how spicy you like it)
1/4 tsp cinnamon
1 tsp sea salt
at least 1/4 tsp pepper
1 handful of chopped cashews
1/8 cup lime juice + lime wedges for squeezing, and garnish
Cooked basmati rice, or couscous (enough for 4-6 people)
1) Place the cashews in a bowl along with the coconut milk, and stock, and allow to sit for at least 1 hour. Blend in a blender until smooth and set aside.
2) Saute the onions in butter and oil over medium heat until translucent (about 4 minutes). Add the potatoes, stirring until they are covered in butter/ oil. Saute for about 2 minutes. Add the mango and bell pepper, along with the spices, stir, and allow to saute for about 1 minute. Pour in the cashew cream mixture and allow to simmer, covered, for 20 minutes, or until the potatoes become soft (stirring occasionally). Remove the lid, and simmer for an additional 5 minutes with the handful of cashews and lime juice. Remove the bay leaves, serve over rice or couscous, and garnish with a lime wedge. Enjoy!
Cashew Base:
3/4 cup cashews
1 can coconut milk
1/2 cup vegetable stock, or water
Other:
1 tbsp vegan butter (I use Earth Balance)
1 tsp oil
2 bay leaves
1 onion, chopped
1 large sweet potato, or red potatoes, chopped into about 8 chunks
1 mango, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1/2 tbsp fresh ginger minced
1 tsp curry powder
1 1/2- 2 tsp cumin powder (I use 2 but my spices are a little past their prime :) )
1 tsp turmeric powder
1/4-1/2 tsp red pepper flakes (depends on how spicy you like it)
1/4 tsp cinnamon
1 tsp sea salt
at least 1/4 tsp pepper
1 handful of chopped cashews
1/8 cup lime juice + lime wedges for squeezing, and garnish
Cooked basmati rice, or couscous (enough for 4-6 people)
1) Place the cashews in a bowl along with the coconut milk, and stock, and allow to sit for at least 1 hour. Blend in a blender until smooth and set aside.
2) Saute the onions in butter and oil over medium heat until translucent (about 4 minutes). Add the potatoes, stirring until they are covered in butter/ oil. Saute for about 2 minutes. Add the mango and bell pepper, along with the spices, stir, and allow to saute for about 1 minute. Pour in the cashew cream mixture and allow to simmer, covered, for 20 minutes, or until the potatoes become soft (stirring occasionally). Remove the lid, and simmer for an additional 5 minutes with the handful of cashews and lime juice. Remove the bay leaves, serve over rice or couscous, and garnish with a lime wedge. Enjoy!
Awesome. I wanted to make a curry; found cashews and a mango; google'd it; found this; and now I have dinner plans. High five!
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