~ Creamy Vegetable Curry with Rice ~

This has quickly become a favourite of mine, and my 16 year old son even likes it! So awesome!!  I was given this book, “Oh She Glows“, last Christmas and I have been slowly going through the delicious recipes of Angela’s. It’s a beautiful book and the recipes are so yummy!  Per usual, I have made some changes…..

Soak 1/2 cup of raw cashews for 3-4 hours (overnight if possible) to make cream (if you forget, as I have, it’s ok, no worries!! …. you can still soak them while you are getting everything else ready, and it helps if you soak them with hot water…. but do not cook with this water, drain and rinse before adding milk to make your cream!)

1 small onion diced                                                  3 cloves garlic, minced

1 1/2 tsp grated peeled fresh ginger                    1 red bell pepper, chopped

2 medium yellow potatoes (peeled and diced, 2 c.)

1 large tomato,  chopped                                        2 tbsp mild yellow curry powder

2 medium carrots, diced                                          1 c. frozen/fresh peas

1 large tomato,  chopped                                         Cup of cooked rice

Fresh cilantro leaves and toasted cashews for garnish (if you like)

Now, in Angela’s recipe, she’s added coconut oil in order to saute the onions and garlic, but as I have been learning, you really do not need oil to saute! Just use water. (I will be writing a post on the dangers of consuming oil, so therefore I have deleted it) She also added a jalapeno or a green chile (diced), if you like, but I can’t eat anything spicy, so once again I deleted it.

1. Saute garlic and onion for about 5 minutes (in a little bit of water, not oil) or until onions are translucent. Stir in vegetables, curry powder and salt. Continue to saute.

2. Blend cashews and almond milk until smooth (the last time I made this, I used pine nuts since I ran out of cashews) then stir into pan with peas. Reduce heat to medium low and cover the pan with a lid. Simmer, covered over medium heat for about 20 minutes or until the potato is fork tender. Stir every 5 minutes. If the mixture dries out, reduce heat and add a splash of milk, or water.

3. Serve over rice and sprinkle cilantro leaves as garnish.

As Angela said, you can add tofu, broccoli, cauliflower, sweet potatoes, whatever your heart’s desire…. change it up! It’s quick and easy and very delicious!!!  ENJOY!

From my home to your home!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s