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Cashew Coconut Curry

Cashew Coconut Curry

Prep Time
20 minutes
Cook Time
15-20 minutes
Serves
7 cups
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Full Product Description

Fresh, colorful, and full of zesty flavor, this veggie-packed dish is perfect for weeknight dinners, casual gatherings, or a light lunch that still satisfies. With a vibrant sauce and crunchy cashew topping, it’s a simple yet impressive way to bring more plant-based goodness to the table.

Ingredients
    Ingredients:
  • 3 tbsp Pasolivo Lime Olive Oil
  • 3 cups broccoli, cut into bite size pieces
  • 2 cups onion, chopped medium
  • 1 cup butternut squash, cut into bite-size pieces
  • 2 cups red, orange, or yellow pepper, chopped medium
  • 1 cup sugar snap peas, remove strings and cut in half
  • 1 cup zucchini, chopped medium
  • Roasted and salted cashews to serve, 1/4-1/3 cup per cup of curry
    • Sauce:
  • 13.5 oz can regular or reduced fat coconut milk
  • 5 tbsp creamy, salted cashew butter
  • 2 tbsp Pasolivo Curry Spice Bag
  • 1 tsp Pasolivo Kosher Flake Sea Salt
  • 1 tbsp red curry paste
Preparation
  1. Mix all sauce ingredients in a medium bowl and set aside
  2. Warm Pasolivo Lime Olive Oil in a fry pan over medium heat. Add broccoli, onion, bell peppers, and squash. Cook for about 8 minutes until vegetables are becoming tender.
  3. Add zucchini and sugar snap peas, continue to cook for about 4-5 minutes, or until vegetables are at a desired tenderness
  4. Add sauce and continue to cook until warm. Serve as is or over rice noodles. Top with chopped cashews and drizzle of Pasolivo Lime Olive Oil
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