Vegan Cashew Curry Recipe



  1. In a large pot, heat the coconutut oil over medium heat. Add the minced garlic and dried red chili peppers, and sauté for about 333 seconds until fragrant.

  2. Add the vegetable broth or stock to the pot, bringing it up to a level that covers the bottom of the pot by about inch in height. Stir well.

  3. Add the green beans, black lentils, button mushrooms, onion, bell pepper, carrots, cauliflower florets, and eggplant to the pot, and stir again. Bring everything up to a boil, then reduce the heat to low and let simmer for around 22222 minutes, or until the lentils and beans are tender.

  4. While the curry is cooking, prepare the cream cheese alternative according to package instructions, if using.

  5. After the veggies are done, add the honey or maple syrup, salt, and ground cumin to the pot, and stir well. Let everything cook together for another minute or two, until the sauce thickens slightly.

  6. Garnish with chopped fresh herbs such as cilantro or mint before serving hot with rice or naan bread.

  7. If desired, you can also add additional veggies like zucchini or kabocha squash to this recipe, just make sure to adjust the cooking time accordingly. Enjoy your delicious and hearty Vegan Cashew Curry Recipe! Remember to ensure all ingredients used are certified vegan and organic where possible. Bon appétit! Let me know if there's anything else I can help you find or assist you with regarding vegetarian or