Vegan Curry-In-A-Hurry
Ingredients
- 1/2 cup of cashews
- 1 tablespoon curry powder
- juice of half a lime
- curry filling: (you could really use any vegetables you wish ??)
- 1/2 cauliflower head chopped into florets
- 1 broccoli head chopped into florets
- 1 large carrot cut as zucchini
- 1 tablespoon of coconut oil
- salt and pepper
- toppings:
- coconut yoghurt
- garlic sauce
- sesame seeds
- shredded kale or seaweed
- Extra squeeze of lime ¥ Heat the coconut oil a large pot over medium
- add a generous few grinds of salt or a large pinch + pepper
Preparation
Add the carrot and cauliflower and cook for about 4 minutes
Now add the remaining vegetables and chickpeas and continue cook on medium heat for another 5 or so minutes (the remaining cook faster so if you prefer your vegetables more crunch than soft adjust your cooking time according to your preference)
Meanwhile
Place all the sauce ingredients excluding the lime into a pot. Bring to boil, then simmer until pumpkin and cashew are soft. Now add the lime juice. ¥ Place into a food processor and blend until the sauce is smooth
Add the sauce to vegetables and simmer on low for around 5minues
Cook the buckwheat noodles (or noodle/grain of choice)
Serve noodles into bowls, ladle the deliciousness over
Optionalss: Top with a dollop of coconut yoghurt, a smear of garlic sauce, some shreds of seaweed and a sprinkle of seeds