Vegan curries are just as easy to make as meat curries. Here’s an easy weeknight vegan curry recipe made with a creamy cashew nut milk.
Making vegan dishes has become quite common at home. A friend once told me that having a vegetarian or vegan meal every now and then is more than just not eating meat, it’s about the environment too.
With brands such as Quorn set to make a change in the way people consume protein substitutes, it really got me thinking about vegan food and recipes.
Although not a vegetarian myself, cooking and eating vegetarian food has always been a big part of my life. I was introduced to vegetarian food through my religion, as my parents wouldn’t cook any meat on Fridays when I was a child. This made me look at vegetarian and vegan food differently – I started to really enjoy it. The possibilities with or without protein substitutes or mock meat are quite endless with vegetarian recipes and food.
This curry here was something I toyed with when thinking about how to add a creamy quality to curry without actually using cream or coconut milk. I don’t have anything against coconut milk (on the contrary, I use it in everything), but innovation in the kitchen is essential to a life well lived. My dad used to add blended cashew milk to chicken curry as a thickener – a flavour profile that has stuck with me all these years.
You can add cashew milk to other curries as well, though I will caution that cashew milk can make your gravy more thick than you bargained for. If you like your curry to be a tad runny, then remember to dilute with water.
This is a pumpkin and green pea curry. The pumpkin marries well with the bland cashews, while the green peas mirror the sweetness in the pumpkin. To offset all of this, I added extra curry powder and spices to the mix. This helps to create a nice balance. If you’d like to substitute the pumpkin for other vegetables – go right ahead. Unlike baking, there aren’t many ways to screw up a recipe likes this, as it’s damn simple.
I also bought pre-cut pumpkin chunks here, which is not what I did for my Thai Red Curry recipe. This is a weeknight recipe, where I need things to be quick and snappy. Pumpkins can be arduous to skin, and I ain’t got time for that after work on a Wednesday.
Please feel free to experiment with this recipe. If you’ve got any doubts, queries or questions, drop me an email or leave a comment below! I am happy to hear from you!