Creamy winter vegetable curry
Recipe type: whole food plant based, oil-free, vegan
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6-8
This curry has become a mid-week staple using a variety of colourful seasonal ingredients. Soaking the cashews for a few hours gives a creamier consistency to the finished dish. I like the convenience and sweetness of frozen peas but red kidney beans or chickpeas would be good too. I serve it over brown rice with poppadoms or flatbreads.
  • 70g cashews soaked in a cup of water
  • 1 lime
  • 1 tablespoon coriander seeds, toasted
  • 1 tablespoon cumin seeds, toasted
  • 1 tablespoon curry powder
  • 1 teaspoon garlic powder (not garlic salt)
  • 200g onion, peeled and chopped
  • 200g button mushrooms, sliced
  • 300g carrot or kumara, diced
  • 300g parsnip or potato, diced
  • 200g daikon or turnip or swede, diced
  • 300g broccoli or cauliflower, stems finely diced, florets broken into bite sized pieces
  • 200g frozen peas
  • 100g silverbeet or kale, finely shredded
  • Salt to taste
  1. Put the cashews to soak in the goblet of a blender
  2. Remove the zest from the lime and add it to the blender
  3. Cut the pith off the lime and discard it, cut the lime flesh into chunks and add it to the blender
  4. Allow to soak for at least half an hour, ideally a few hours
  5. Grind the toasted coriander and cumin seeds with the curry and garlic powders and set aside
  6. Heat a large, heavy bottomed pan to a medium heat
  7. Add the onion and mushrooms to the pan
  8. Saute them for five to ten minutes, moving them around constantly until they start to colour and stick to the pan
  9. Add a couple of tablespoons of boiling water to deglaze the pan
  10. Add the root vegetables and a cup of boiling water to the pan, cover and simmer over a medium heat for ten minutes
  11. Add the broccoli or cauliflower and spices from the grinder
  12. Stir well and continue cooking over a low heat, covered, for another ten minutes
  13. Meanwhile blend the cashews and lime until creamy
  14. Add the peas, kale or silverbeet and cashew cream to the pan
  15. Stir well and cook for another five minutes until the greens are tender
  16. Taste and season with salt as required
Recipe by The Kitchen Garden at