An easy coconut curry with spiralized vegetables and cashews that’s gluten free, vegan, and served over a fluffy bed of quinoa.
Funny story. I made Luca (and me!) a tofu curry for lunch. I didn’t spiralize the bell peppers, because I wanted thicker pieces for him to grab on to. I added some leftover cooked zucchini slices and some green beans. Luca loved it (you can see him eating everyday here), and I decided to make another version, using spiralized veggies and some snow peas I had from the farmer’s market.
I made the curry, photographed it, and ate it. As I was on one of my final bites (so good!), I noticed it: I forgot the tofu!
SO. Today’s curry recipe was meant to be with curry (and I recommend you adding tofu to it- it needs a little extra something), but when I asked you guys on Instagram if you cared, the resounding answer was: no. Done is better than perfect has been my life motto (I’m not a perfectionist by any means),
Long story short, this cashew coconut curry was supposed to be a Tofu Cashew Coconut Curry, but now it’s a choose-your-own-adventure kind of recipe. You can stir in your protein of choice at the end – chicken, tofu, pork, shrimp, whatever!
The flavor here is on point – it’s a medium level spice, it simmers until slightly thick so that it serves well with a bed of quinoa or brown rice to absorb the flavor. Packed with vegetables and crunchy cashews, it’s a curry you’ll want to have in your recipe collection forever!
You can also switch up the vegetables – like I said, I made it for Luca with green beans, but then with snow peas for me! Have fun with food!
Nutritional Information & Recipe