Creamy Yellow Cashew Veg Curry

A creamy, warming and flavour packed veggie curry that can be thrown together in a matter of minutes! Using cashew cream instead of coconut milk, and curry powder instead of paste, this is by no means an ‘authentic’ curry, but it’s the style of curry I grew up eating in Switzerland, and still absolutely delicious!

You can easily adapt this to use any veggies you have at home or like best, and it tastes even better reheated the next day.

This recipe makes 2 serves.

Ingredients:

• 1/2 small onion, diced

• 1 large carrot, peeled and diced

• 1 cup eggplant, diced

• 1 small zucchini, diced

• 100g tempeh

• 1/4 cup cashews, soaked

• 1 tsp curry powder

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1-2 tbsp vegan fish sauce (or soy sauce/tamari)

• Large handful of baby spinach

• Quinoa and fresh coriander, to serve

Method:

1. Heat a pan with a little olive oil, then sauté onion, carrot, eggplant and zucchini until just starting to soften.

2. Add in the crumbled tempeh, curry powder, garlic and onion powders, fish sauce and about 1/2 cup water. Allow to simmer until veggies are soft.

3. To make the cashew cream, blend cashews with 1/2 cup water until totally smooth. Pour into curry.

4. Add spinach, and allow to simmer for a few more minutes until sauce thickens. Season to taste.

5. Serve on quinoa, with fresh coriander.

Notes:

• This curry is also great served with rice or potatoes.

• You can exchange the veggies for any of your choice!