Saturday 14 December 2019

Indy Power: The spice is right


Cashew Curry
Cashew Curry
Step 1: Add spices, onion and garlic
Step 2: Add cashew butter
Step 3: Add coconut milk + stock

Indy Power goes nuts for this creamy cashew curry delight.

Cashew Curry

This is the most gorgeously creamy curry and its got the happiest colour. It's mild rather than super hot and has so much flavour from the turmeric, fresh ginger and roasted veg. I serve mine with fluffy quinoa, roasted cashews and some cool coconut yoghurt.

Serves 4. Gluten free, dairy free & vegan


1 medium cauliflower (approx 800g)

300g butternut squash

2 tbsp olive oil

2 tbsp coconut oil

1½ tsp garam masala

1 tsp turmeric

1 white onion, diced

2 cloves garlic, minced

Thumb-size piece of fresh ginger

½ red chilli

3 tbsp cashew butter

750ml vegetable stock

1 tin coconut milk

To serve:

Roasted cashews

Coconut yoghurt



Preheat the oven to 200°C. Chop the cauliflower into florets and the squash into cubes. Lay them out on a roasting tray and drizzle over the olive oil and a good pinch of sea salt. Roast for about 30 minutes until tender.

Step 1: Add spices, onion and garlic

When the veg is almost ready, add the coconut oil to a large pot on medium heat. Add in the garam masala and the turmeric and let them sizzle, then add in the onion and garlic. Let it cook for a few minutes until soft.

Step 2: Add cashew butter

Peel and grate the ginger and finely chop the chilli, then add them to the pot. Let it all cook for another 2 minutes, then stir in the cashew butter and stir until you have a smooth, mushy mixture.

Step 3: Add coconut milk + stock

Add in the roast vegetables, stock and coconut milk and bring it up to a simmer. Let it simmer gently for about 10 minutes, then serve.


Cashews are my favourite nut at the moment. Until I was about 17, I had never even tried them — being allergic to peanuts, I was overly cautious about other nuts, and cashews seemed too peanut-like for my nerves. After more allergy tests and gaining confidence, nuts of all other varieties gradually became regulars in my diet and now I have them every day. For years, almonds were my go-to (I still love them, of course) but cashews are just the most versatile ingredient that can be transformed into so many different things. When raw they are rich; blended they are butter; soaked they can become everything from milk to silky-smooth cream; and when they’re roasted they’re a humble but incredibly delicious snack and the best simple topping with loads of impact. If you really want to be impressed — try my vegan crème brûlée at


My spice rack. You’ll never have a boring meal if you have a good spice inventory. Spices last for a few years so they’re great value — even if there are some that you don’t use often. I find them really annoying to store up in a cupboard as I can never find the right one and they’re always spilling, so I got a fabulous counter-top rack on

Amazon. It comes with the rack and 18 little silver jars you can fill. I made labels for the top of each — they face out, so I can always see which is which. It’s the handiest thing to have beside the hob when you’re cooking.

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