Colorful Cashew Curry

Vibrant, nourishing, and packed with flavor, this Colorful Cashew Curry is a feast for both your eyes and palate. Toasted cashews add a delightful crunch and protein boost, while a rainbow of fresh veggies—red and yellow bell peppers, zucchini, and carrots—simmers in a creamy coconut milk sauce infused with turmeric, cumin, coriander, and curry powder. The warm spices, fresh ginger, and a splash of lime juice create a rich, aromatic base that’s equal parts comforting and refreshing. Perfectly paired with fluffy basmati rice, this dish is a plant-based delight ideal for weeknight dinners or meal prep. Ready in just 45 minutes, this vegan curry is a wholesome, gluten-free option that doubles as a visual masterpiece!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup raw cashews
• 2 tablespoons coconut oil
• 1 large yellow onion
• 3 large garlic cloves
• 1 inch piece fresh ginger
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium zucchini
• 1 medium carrot
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 2 teaspoons curry powder
• 1 14-ounce can coconut milk
• 1 cup vegetable broth
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups cooked basmati rice (optional, for serving)

Directions

Step 1

Heat a large, deep skillet or pot over medium heat. Add the raw cashews and toast them dry, stirring frequently, for about 5 minutes until they are golden and fragrant. Remove and set aside.

Step 2

In the same skillet, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until softened and translucent.

Step 3

Add minced garlic and grated ginger to the skillet. Stir and cook for another minute until fragrant.

Step 4

Chop the red and yellow bell peppers, zucchini, and carrot into bite-sized pieces. Add them to the skillet and sauté for 5-7 minutes until the vegetables start to soften.

Step 5

Sprinkle the ground turmeric, ground cumin, ground coriander, paprika, and curry powder over the vegetables. Stir well to coat them evenly with the spices.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, allowing the flavors to meld together.

Step 7

Stir in the toasted cashews, lime juice, fresh cilantro (chopped), salt, and black pepper. Simmer for an additional 2-3 minutes.

Step 8

Serve the Colorful Cashew Curry hot over cooked basmati rice, if desired. Garnish with extra cilantro and a few more toasted cashews for a decorative touch.

Nutrition Facts

Serving size	(2062.0g)

Amount per serving	% Daily Value*
Calories	1997.6

Total Fat 84.1g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 6286.9mg	0%
Total Carbohydrate 281.5g	0%
Dietary Fiber 23.3g	0%
Total Sugars 66.6g
Protein 47.5g	0%

Vitamin D 0IU	0%
Calcium 339.6mg	0%
Iron 20.0mg	0%
Potassium 3668.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 9.2%

Carbs: 54.3%