Vegetarian Curry Cashew Bake Recipe

About this recipe

A flavorful and gluten-free vegetarian curry dish featuring roasted cashews, tender vegetables, and a creamy yogurt-based sauce. Perfect for a satisfying dinner solution.

Ingredients

• 100 g Conscious Food Whole Organic Cashews
• 540 G Sarwarbamboo Shoots Imported Whole Halves
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Celery Stalk
• 185 g Nestle A+ Cup Curd - With Bhuna Jeera
• 1 pc Cabbage Red
• 50 g Sakthi Curry Powder

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a dry frying pan over medium-high heat, roast 1/2 cup of cashews until golden brown and fragrant. Remove from heat and set aside.
3. 3. In a large oven-safe dish, combine 1 cup of sliced bamboo shoots, 1 cup of cabbage, 1 diced bell pepper, and 1 cup of sliced celery. Add 3 teaspoons of curry powder and 1/4 cup of water, stirring to coat the vegetables evenly.
4. 4. Cover the dish with foil and bake in the preheated oven for 20 minutes, or until the vegetables are tender but still slightly crisp.
5. 5. Remove the dish from the oven and stir in 1 cup of plain yogurt until the vegetables are well-coated.
6. 6. Sprinkle the roasted cashews over the top of the dish and return to the oven, uncovered, for an additional 5 minutes to warm through.
7. 7. Serve hot as a standalone dish or with your favorite gluten-free side.