½ cup raw cashews

1 cup soy milk ( or any plant milk)

2 heaped TBSP good quality korma paste

1 onion - diced

½ capsicum chopped

Small handful green beans chopped

1 carrot chopped into thick rounds

1 zucchini chopped into thick rounds

¼ cauliflower head - cut into bite size pieces

Salt to taste

Coriander or parsely to garnish (optional)


1Begin my soaking your cashews in your soy milk. Set aside to soak as you prepare the rest of the ingredients.

2Prep your vegetables and add your capsicum, carrot, zucchini, green beans and cauliflower into a steamer. Steam until veggies have become soft but still hold their shape. About 15 - 20 minutes.

3Heat a little oil on a saucepan and fry off your onion. When onion has become translucent add your curry paste and heat until becomes fragrant.

4Add your steamed vegetables to your saucepan and saute for a few more minutes

5Transfer your cashew and soy milk into a high speed blender and blend until smooth and creamy (I use a small blender like a Nutri Ninja to save clean up)

6Pour your cashew soy mixture over your vegetables and stir well to combine and coat all the veggies. Stir until the sauce begins to thicken. Adjust salt. I add Salt as I go at different stages of the process. Just make sure it salty enough for you.

7Remove from heat and serve immediately with brown rice. Sprinkle over some flat leaf parsley or coriander (if you like it) and enjoy!


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