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Veggie & Cashew Curry

adapted from Vegetarian Classics

Ingredients

  • 1 teaspoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 ½ tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 14-ounce can diced tomatoes with their juices
  • 1 cup water
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 large baking potato peeled and finely diced
  • 1 medium zucchini quartered and thinly sliced
  • ¾ cup raw cashews plus more for serving
  • 1 tablespoon lemon juice
  • hot rice & plain yogurt for serving

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add garlic, ginger, curry powder, and cumin and continue to cook for about 1 minute until garlic is cooked but not burnt. Add the tomatoes, water, salt, and pepper; bring to a boil, cover, and lower to a simmer. Cook until the potatoes are tender, about 20 minutes; stir occasionally. After the 20 minutes, add zucchini and cashews. Cook, uncovered, until the zucchini is tender, about 10 minutes. Mix in the lemon juice. Serve over rice with a spoonful of yogurt and some chopped cashews on top.