Cashew Coconut Vegetable Curry

I love all types of curry. I have always made them on the stove, but last week I thought, “why not try it in the slow cooker?” It worked like a charm! Curry is a versitile dish that you can easily master and incorporate into your family’s favorites. Mix up the types of vegetables, the toppings and the spices based on what’s in season and what’s in your fridge.

Think healthy food doesn’t taste good? Think again. Spices are your key to delicious meals that bring you closer to your goals.

Curry, turmeric and cumin make this a vibrant yellow and anti-inflammatory curry. The antioxidants in these spices have anti-inflammatory functions in the body, as do onion, garlic and cauliflower. So eat up and feel good knowing that this curry helps you feel good and look good! It’s also a great recovery meal from a hard workout to help promote muscle recovery.

Cashew Coconut Vegetable Curry

  • 1 small butternut squash
  • 1/2 red onion
  • 4 cloves garlic
  • 1/2 bunch organic cilantro
  • 2 zucchini
  • 1 red bell pepper
  • 1/2 head cauliflower
  • 1 cinnamon stick
  • 6 bay leaves
  • 1 teaspoon turmeric
  • 1 teaspoon curry
  • 1 teaspoon cumin seeds
  • 1 can coconut milk
  • 1 cup water or vegetable broth
  • Cashews and dried unsweetened coconut for topping

  1. Using a sharp knife, cut the skin off the butternut squash. Scoop out the seeds. Cube the squash into 1 inch pieces. Place cubes in the slow cooker. Need to know to peel the squash? Click here.
  2. Dice the onion and mince the garlic and cilantro. Place in the slow cooker.
  3. Cube the zucchini and cut the bell pepper and cauliflower into bite-size pieces. Place in the slow cooker.
  4. Add the spices, coconut milk and water to the slow cooker.
  5. You want liquid to cover the vegetables about half way; add more water or vegetable broth if needed.
  6. Mix everything together.
  7. Cook on low heat for 4 hours.
  8. To serve, ladle the curry over cooked rice and top with crushed cashews and coconut.
Variations:
  • Use any variety of vegetables and serve it with steamed brown basmati rice. This meal is easily prepped ahead of time or cooked in bulk and frozen for a future fast-food meal.
  • To cook on the stove, follow the instructions above, placing vegetables and spices in a large pot or dutch oven. Bring to a boil and then simmer until the vegetables are soft.
  • Add cubed chicken or cubed organic tofu by sauteing the chicken or tofu in a dutch oven in olive oil with the spices. Do this first and then add the vegetables, coconut milk and broth. Bring to a boil and then simmer until the chicken is cooked through and the vegetables are soft.
Dena loved the curry! I mushed up a piece of butternut squash and zucchini and she was so excited.

Nutrition Details:

Gluten-free, dairy-free, vegan

Makes 4 servings, per serving:

293 calories, 25 grams fat, 22 grams saturated fat, 210 mg sodium, 18 grams carbohydrate, 4 grams fiber, 6 grams sugar, 5 grams protein

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