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Creamy vegetable curry

This is an easy curry which you can use frozen pre cut veg to create. The cashews add a sweetness and creaminess to the sauce and it freezes well for another day.

Time 90 mins
Skill Level Easy

Ingredients List


Serves 1
  • 70 g cashew nuts plus 1 cup of boiling water to soak
  • 800 g potatoes cut into 1cm pieces
  • 200 g onion diced
  • 300 g carrot cut into 1cm pieces
  • 500 g cauliflower small florets
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp curry powder
  • 1 cup peas
  • 100 g spinach


  1. Put the cashews in a blender and pour over a cup of boiling water. Leave to soak for at least half an hour.

  2. Put the potato, onion and carrot in a large pan with half a litre of boiling water.

  3. Cover and bring to the boil then reduce the heat to low and and simmer for ten minutes

  4. Add the cauliflower and spices and continue cooking, covered over a low heat, for fifteen to twenty minutes, stirring occasionally.

  5. Blend the cashews with their soaking liquid until smooth and add to the curry.

  6. Add the peas and spinach and simmer uncovered for another five minutes.

  7. Check that the potatoes and carrot are tender and add salt to taste. Some curry powder contains salt so you may not need to add any.