Cashew Zucchini & Onion Curry
Ingredients
Metric
1 kg zucchini
2 medium onions
½ tbsp olive oil for roasting
180 ml milk | soy, oat or cashew
200 ml ~ ½ can chopped tomatoes
30 g ~ 20 whole cashews
10 ml ~ ½ tbsp agave or maple syrup
1 tsp salt
Spices:
2 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp turmeric powder
1 tsp cayenne (optional)
½ tsp fennel seeds (optional)
¼ tsp cinnamon
¼ tsp ground cloves
Optional Garnish:
4 cashews, sliced
⅛ tsp ground black pepper
US
2 lb zucchini
2 medium onions
½ tbsp olive oil for roasting
¾ cup milk | soy, oat or cashew
7 oz ~ ½ can chopped tomatoes
1 oz ~ 20 whole cashews
½ tbsp agave or maple syrup
1 tsp salt
Spices:
2 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp turmeric powder
1 tsp cayenne (optional)
½ tsp fennel seeds (optional)
¼ tsp cinnamon
¼ tsp ground cloves
Optional Garnish:
4 cashews, sliced
⅛ tsp ground black pepper
MAKES2 large / 4 small portions
PREP TIME10 minutes
COOKING TIME35 minutes
TOTAL TIME45 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Dice the zucchinis and finely dice the onions. Add both to an oiled casserole dish, preferably cast iron.
2Spray or drizzle with olive oil and mix to coat.
3Roast in the middle of the oven for 20 minutes. Stir with a spatula and roast for another 10 minutes.
4In the meantime, make the sauce. Add milk, chopped tomatoes, cashews, syrup, salt and spices to a blender (large cup).
Tip: you can add more or less cayenne pepper depending on how spicy you like your curry. You can even replace it with ½ tsp of habanero pepper, at your own risk.
Tip: you can add more or less cayenne pepper depending on how spicy you like your curry. You can even replace it with ½ tsp of habanero pepper, at your own risk.
5Blend until smooth ~ 2 minutes.
6Add the sauce to the roasted cauliflower.
7Mix to combine.
8Cover the dish with a lid or foil. Roast in the oven, covered, for another 5 minutes.
9Transfer to bowls.
10Garnish with fresh parsley and cashews. Sprinkle with freshly ground black pepper. It can be served over rice or yogurt pita (Naan) bread, or eaten on its own.
Nutritional Info
Makes 2 large / 4 small portions
320 Calories per large portion
16g protein
37g carbohydrates
8g fiber
14g fat
320 Calories per large portion
16g protein
37g carbohydrates
8g fiber
14g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
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