Cashew Coconut & Lime Curry

Kathryn Bamford

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

Thai

Category

Quick & Easy Dinners

If you're a regular at the markets you've probably heard Kat bang on about just how yummy this is. It's also super easy to make so it's currently on weekly rotation at our place at the moment.

Cashew Coconut & Lime Curry

Ingredients

  • 1 cup cashew coconut butter

  • 400ml coconut cream

  • 3 tbs organic chicken broth

  • 2 tbs coconut oil

  • 1 lime, juiced

  • 2 cloves garlic, minced

  • 1 brown onion, sliced

  • 1 carrot, sliced

  • ½ cauliflower head

  • 1 broccoli, florets

  • 180g mushrooms, sliced

  • 2 cups boiling water

  • Bean sprouts, to serve

  • Coriander, to serve

  • Lime wedges, to serve

Directions

  1. Heat the coconut oil in a large saucepan or wok on medium-high heat.

  2. Add the garlic, onion and sauté for two minutes.

  3. Reduce the heat to medium and add cashew coconut butter into the pan, stirring and breaking down the nut butter. Add in coconut cream, boiling water, lime juice, carrot, cauliflower, broccoli and mushrooms. Stir well, cook for 15 or so minutes.

  4. Once cooked, serve with bean sprouts, coriander and lime wedge.