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
Cashew Coconut Curry with Spiralized Vegetables
- 1 tablespoon coconut oil
- 1 large garlic clove minced
- 1/2 tablespoon minced ginger
- 2 red bell peppers Blade A, noodles trimmed
- 1/2 medium white onion Blade A, noodles trimmed
- 6 oz snow peas
- 2 heaping tablespoons curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- salt and pepper
- 1 15oz can lite coconut milk
- 1 cup vegetable broth low sodium
- 1/4 cup raw cashews
- 2 cup cooked quinoa
- to serve: 1 block of extra firm tofu cubed
- to garnish: cilantro
- Heat the oil in a medium pot over medium-high heat. Once oil melts, add garlic and ginger and stir for 1 minute or until fragrant. Add the bell peppers, onions, snap peas, and stir well. Let cook for 5 minutes or until vegetables begin to turn tender. Season with curry powder, turmeric, cumin, coriander, salt and pepper. Add the coconut milk and vegetable broth and bring to a boil. Once boiling, reduce to a simmer and cook for 15-20 minutes or until vegetables are fork tender and curry thickens.
- Meanwhile, coarsely chop the cashews and stir half into the simmering curry. Save the other half to garnish.
- Once the curry is done, stir in tofu, if desired (that was my original plan, but I forgot to!)
- Divide the curry into two bowls with half the quinoa and garnish with cilantro and remaining cashews.