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

• 227G Golden Swan Sliced Bamboo, 227G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 stick Organic Celery Stick
• 1Pc White Cabbage 1pc
• 400G Cocos Organic Natural Coconut Yoghurt
• - Jalpur Curry Powder
• 125G Valencia Fried Almonds With Salt, 125G

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 almonds 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 coconut yogurt until the vegetables are well-coated.
6. 6. Sprinkle the roasted almonds 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.