Cashew Coconut Curry with Spiralized Vegetables

An easy coconut curry with spiralized vegetables and cashews that’s gluten free, vegan, and served over a fluffy bed of quinoa.

Cashew Coconut Curry with Spiralized Vegetables

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!

Cashew Coconut Curry with Spiralized Vegetables

SO. Today’s curry recipe was meant to be with tofu (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!

Cashew Coconut Curry with Spiralized Vegetables

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!

Watch our videos to learn how to spiralize an onion and a pepper using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Serves 4

Cashew Coconut Curry with Spiralized Vegetables

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 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
  • 6oz 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

Instructions

  1. 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.
  2. Meanwhile, coarsely chop the cashews and stir half into the simmering curry. Save the other half to garnish.
  3. Once the curry is done, stir in tofu, if desired (that was my original plan, but I forgot to!)
  4. Divide the curry into two bowls with half the quinoa and garnish with cilantro and remaining cashews.
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https://inspiralized.com/cashew-coconut-curry-with-spiralized-vegetables/

Cashew Coconut Curry with Spiralized Vegetables

Comments

  1. Hi, I'm busy whipping this up and just noticed that the recipe states that it serves 4, but to divide the recipe into two bowls at the end. Based on the size I'm guessing the 4 servings is correct, but could you please confirm? Thanks! Your recipes are the BEST!

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