Gluten-Free Coconut Cashew Curry Recipe

About this recipe

A hearty and flavorful vegetarian curry made with creamy coconut milk, crunchy cashews, and vibrant vegetables. Perfect for a satisfying gluten-free dinner served over jasmine rice.

Ingredients

• 100 g Sambar Onion Peeled
• 125 g Red Bell Pepper
• 500 g Organically Grown Sweet Potato
• 500 g X 2 Organically Grown Potato Combo
• 250 ml Real Thai Unsweetened Coconut Milk
• 100 g Conscious Food Whole Organic Cashews
• 100 g Coriander Bunch (Kothimbir)
• 250 g Zucchini Green
• 900 g - 1 kg Onion
• 5 ltr Fortune Xpert Pro Immunity Oil Blend Of Rice Bran & Sunflower Oil
• 50 g Sakthi Curry Powder
• 80 g Urban Platter Cayenne Pepper Powder
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Heat a large pan over medium heat and add 1 tablespoon of oil. Add 1 diced onion and sauté for 3-4 minutes until softened.
2. 2. Stir in 2 tablespoons of curry powder, 1 teaspoon of coriander, and 1/2 teaspoon of cayenne pepper. Cook for 1 minute until fragrant.
3. 3. Add 1 diced red pepper, 1 cup of diced zucchini, 1 diced sweet potato, and 1 cup of diced potato to the pan. Stir well to coat the vegetables in the spices.
4. 4. Pour in 2 cups of coconut milk and 2 cups of unsweetened coconut milk. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender.
5. 5. Stir in 1/2 cup of cashews and season with 1 teaspoon of salt. Simmer for an additional 5 minutes.
6. 6. Serve the curry hot over 2 cups of cooked jasmine rice. Enjoy your gluten-free dinner!