Vegan Vegetable Curry
" cube fresh ginger
medium sweet potato
can organic coconut milk
big pinch salt & hing
rice of choice
Prepare rice according to packet.
Place the cashews and coconut milk in a bowl. Allow to sit and soak. Set aside.
In the meantime, steam the potatoes, broccoli and carrots until just tender. Set aside.
Add all "curry paste" ingredients to a food processor or vitamix and blend until combined into a paste.
In a large pot on high heat, add the oil and onion and sauté until transparent.
Add in the curry paste and mix well with the onion. Meanwhile add the coconut milk and cashews into the same food processor or blender as curry paste (do not rinse it) and blend until no chunks.
Add in the rice, broccoli, carrots and potatoes to the onions and curry and mix well.
Next add in the coconut milk and cashew blend - stir until well covered.
Allow to simmer until heated through - it will thicken!
Add a pinch of hing and salt to taste.
By Active Vegetarian