A flavorful curry made of different veggies, pineapple, spices and cashews! A super hearty, full of different flavors and aromas dish that is absolutely delicious!
Send some love to theveganandthechef.com where we found this great recipe!
A flavorful curry made of different veggies, pineapple, spices and cashews! A super hearty, full of different flavors and aromas dish that is absolutely delicious!
Send some love to theveganandthechef.com where we found this great recipe!
Chop all of your veggies so that you have them ready to go.
In your largest nonstick pan or dutch oven heat the oil over medium heat.
Add the onion and sauté for 5 minutes. Add the garlic and ginger and sauté for another 2 minutes. Add the rest of the veggies and spices (through crushed red pepper) and sauté for about 5 minutes.
While the veggies are sautéing, whisk together the coconut milk, soy sauce, curry powder and curry paste. When the veggies have cooked for 5 minutes pour the milk mixture over the veggies and turn the heat down to medium-low.
Add the pineapple and let simmer for about 25 minutes or until the potatoes are all the way cooked and the flavors have melded.
While the curry is simmering toast the cashews at 300F on a cookie sheet for about 5 minutes, watching carefully so that they do not burn.
In the last 5 minutes of cooking the curry add the peas. When the curry is done, stir in the cashews.
Add more salt or crushed red bell pepper if needed and serve over rice.
By VeggieSouls
