Cashew Coconut & Lime Curry
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
Rated 3.8 stars by 6 users
Category
Quick & Easy Dinners
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
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.
Kathryn Bamford
Ingredients
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1 cup cashew coconut butter
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400ml coconut cream
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3 tbs organic chicken broth
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2 tbs coconut oil
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1 lime, juiced
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2 cloves garlic, minced
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1 brown onion, sliced
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1 carrot, sliced
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½ cauliflower head
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1 broccoli, florets
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180g mushrooms, sliced
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2 cups boiling water
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Bean sprouts, to serve
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Coriander, to serve
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Lime wedges, to serve
Directions
Heat the coconut oil in a large saucepan or wok, add coconut oil and turn to a medium-high heat.
Add the garlic, onion and sauté for two minutes.
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, carrot, cauliflower, broccoli and mushrooms. Stir well, cook for 15 or so minutes.
Once cooked, serve with bean sprouts, coriander and lime wedge.
Recipe Note
- If you're serving this with rice, put a pot on before you start cooking the curry so it's ready in time.
- Cauliflower rice also makes a great side.
- If you’re adding meat, do this with step one, cook meat until lightly browned/ sealed and then move onto next step.
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