From the kitchen
Cashew Milk Coconut Curry
A rich curry base using cashew milk alongside classic curry spices for a genuinely creamy, nut-forward curry.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 2 tbsp Neutral Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 2 tbsp Curry Powder
- 1 cup Tomato Purée
- 1 cup Cashew Milk
- 2 cups Mixed Vegetables or Chickpeas
- Fresh Cilantro, to finish
Method
- Sauté the onion until soft, about 5 minutes. Add garlic, ginger, and curry powder, and toast 30 seconds.
- Stir in the tomato purée and simmer 10 minutes.
- Add the vegetables or chickpeas and cook until tender, 12 to 15 minutes.
- Remove from direct heat and stir in the cashew milk.
- Warm gently and finish with fresh cilantro.
Kitchen note
Cashew milk gives this curry real body without any coconut milk at all, a genuinely different flavor profile from a classic coconut-based curry while still landing properly creamy.
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