Vegetable Curry With Cashews Recipe

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Servings: 4-6 servings


Cost per serving $2.12 view details


  1. Heat a little oil in a large heavy-bottomed pot and gently sauté the onion, garlic and ginger until tender, stirring now and again.
  2. Add the curry paste, cinnamon stick and cardamom. Stir until well combined and the spices are toasted.
  3. Then add the chats, sweet potato, carrot and parsnips. Briefly toss to coat with the spice paste.
  4. Add about 3 cups stock, ½ cup coconut milk and seasonings. Stir well, scraping down the sides of the pot as you do so and gently cook for about 20-30 mins until the vegies are fairly tender, adding more stock and/or coconut milk if needed.
  5. When almost ready, stir in the cauliflower and cook until tender.
  6. Then add the peas, cashews and coriander. Stir, bring back to the boil and briefly cook. Taste for seasoning.
  7. Serve with a dollop of yoghurt on top.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 393g
Recipe makes 4 servings
Calories 244  
Calories from Fat 141 58%
Total Fat 16.89g 21%
Saturated Fat 11.69g 47%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 968mg 40%
Potassium 537mg 15%
Total Carbs 22.68g 6%
Dietary Fiber 4.3g 14%
Sugars 7.47g 5%
Protein 5.02g 8%
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  • Brett Ede
    Any variety of vegies can be used – just add the hardy ones first.
    I've cooked/tasted this recipe!

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