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Cashew Coconut Curry with Spiralized Vegetables

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins


  • 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.