Looking for an easy and budget-friendly meal that is packed with flavor? This creamy vegan cashew curry comes together with just ten simple ingredients, making it perfect for busy students. Rich and satisfying, this plant-based dish is a great way to add variety to your meals whether you are cooking for yourself or sharing with friends on curry night. Vegan students are rarely considered in this column, but this recipe proves that plant-based meals can be just as comforting and delicious as any other.
Ingredients
• 1 tbsp olive oil
• 1 large yellow onion
• 3 cloves of garlic
• 3/4 inch knob of fresh ginger
• 3 tsp coriander
• 1 tsp turmeric
• 2 tsp smoked paprika
• 1 tbsp tomato paste
• 1 cup coconut milk
• 1 cup vegetable stock
• 1 cup raw cashews
• salt and pepper to taste
• optional: Parsley and red chili flakes to garnish
Instructions
1. Peel and chop the onion, garlic, and ginger. Keep the onion separate, as it will be cooked first.
2. Heat oil in a large frying pan over medium heat. Add the chopped onion and sauté for about seven minutes, stirring often, until it begins to brown slightly.
3. Add the chopped garlic and ginger, stirring continuously for about a minute until fragrant.
4. Stir in the coriander, turmeric, smoked paprika, coconut milk, vegetable stock, and tomato paste until well combined.
5. Add the cashews and mix well.
6. Cover the pan and let the curry simmer on low heat for 20 to 25 minutes. If it thickens too much, add about a quarter cup of water or vegetable stock to loosen the consistency.
7. Remove from heat and season with salt and pepper to taste.
8. Serve as is or garnish with chopped parsley and chili flakes for extra flavor.