Nutty Nutritious Veggie Masala Recipe

Nutty Nutritious Veggie Masala Recipe
Recipe by
Gluten Free, Vegan, Sugar Free, Dairy Free
Eat Immediately or Freeze.

With a luscious, creamy texture this spicy delight isn't for the faint hearted! Smooth and with balanced flavours, this tasty curry will transport you straight to India. The sauce is packed with heart healthy nuts and complimented with your favourite vegetables - a winning combination and a treat for your tastebuds.

  • Chopping Knife
  • Spice Grinder or Pestle & Mortar
  • Blender
  • Big Saucepan with Lid
  • Frying Pan
  • Stirring Spoon
  • Drainer


  1. Day before creation: Soak the cashew nuts in a enough water to cover them.

  2. Day of creation: first, pre-chop your veg into nice 1 inch chunks and set aside.

  3. Then make the curry powder by blending all the spice powders in a spice grinder or pestle and mortar and set aside.

  4. To make the curry paste, roughly chop the onion, garlics and ginger and whizz in blender until a paste forms, if blender is sticking - add a dash of water.

  5. Next, in a big saucepan heat the coconut oil and when the oil is hot, fry the curry powder on low heat, stirring constantly until it starts popping and very slightly turning brown.

  6. Add the curry powder and keep stirring.

  7. Then, drain the cashew nuts and blend them with the 300ml (fresh) water to form a creamy paste, no need to wash the blender in between as it all ends up in the same mix. Add this nutty cream to the pan.

  8. Next, add the tinned tomatoes and all chopped veg - except the tomatoes!

  9. Cook for 20-25 mins covered with a lid on medium heat stirring occasionally, until veg is cooked but not too soft.

  10. Mix the tomato chunks and coriander in 5 mins before you finish cooking.

  11. Serve hot with vegan chickpea & carrot pancakes and enjoy!

Cashew Vegetable Marsala Recipe

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12 January 2017 - 2:47pm