Creamy Cashew Curry

From the Silk test kitchen

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Servings
4
Total Time
30 min

Ingredients
  • 1 Tbsp (15 ml) olive oil
  • 1/2 cup (125 ml) chopped onion
  • 1 clove garlic, minced
  • 1 tsp (5 ml) freshly grated ginger
  • 1 Tbsp (15 ml) curry powder, to taste
  • 2 1/2 cups (600 ml) Silk Creamy Cashew
  • 1/2 cup (125 ml) roasted, salted cashews, plus additional for garnish
  • 4 cups (1000 ml) chopped veggies (cauliflower, green beans, broccoli, etc.)
  • Salt, to taste
  • 2 cups (500 ml) rice, prepared according to directions on package

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Preparation
  • Sauté onion, garlic & ginger in olive oil for 5 minutes.
  • Add curry powder and Silk, mixing well. Simmer for 5 minutes.
  • Finely grind cashews in blender or food processor. Add to Silk mixture along with veggies.
  • Cover & simmer until veggies are tender, about 7-10 minutes.
  • Salt to taste. Serve over rice with additional cashews.