Simple Creamy Curry

This is such a creamy satisfying curry dish, using cashew butter as the base this dish is super filling and rich! I roast the veggies separately to add a bit of crunch amongst the creamy sauce. You can add whatever veggies you like or left overs from dinner the night before! I have given a homemade curry powder recipe but realize sometimes after a long days work things just have to be a little bit easier and quick, so invest in a good quality curry powder!

Serves 4 big helpings!

Cooks in Minutes



  • 1 large brown onion sliced
  • tbsp. coconut oil
  • 2 garlic cloves crushed
  • 1” grated ginger
  • 2 tbsp curry powder OR HOMEMADE SPICE MIX (BELOW)
  • 1 can full fat coconut milk
  • 350ml water
  • 4 tbsp cashew butter available in most supermarket and health food stores

Veggie, fruit mix ADD INS

  • 1 head Cauliflower washed and cut into florets
  • 1 butternut squash peeled and cubed (1 cm)
  • 2 courgette – spiralized or sliced into half moons
  • 2 red peppers sliced thinly
  • Optional- 1/2 pineapple diced into bite size chunks


  • 15g chopped fresh coriander
  • 40g toasted cashews or flaked almonds

Curry spice mix INGREDIENTS

  • 2 TSP CORIANDER powder or seeds
  • ½ tsp turmeric
  • 1 tsp mustard seeds or powder
  • 1 tsp cumin seeds or powder
  • ½  tsp cardamom powder or tsp seeds
  • tsp cayenne powder- if you want a kick to it!
  • Tsp fenugreek
  • 3 cloves
  • ½ tsp black pepper
  • 1 cinnamon stick


  1. Start by roasted your veggies first
  2. Preheat oven to 200°C
  3. Spread the butternut squash out evenly on a baking tray with a drizzle of oil and sprinkle of salt and pepper. Roast for 30 minutes until tender.
  4. Likewise with the cauliflower florets spread evenly on a tray(even the same tray as butternut and roast for 30 minutes.
  5. You can flash fry the red pepper and spiralized courgette if you don’t fancy having them raw, simple pan fry with a little coconut oil for 4-5 minutes until they have wilted a little – try to keep some crunch!
  6. For the curry sauce, Start by sweating down the onion. Place a small dollop of coconut oil into a large saucepan over medium-low heat , toss in the onion giving them a good stir. Place the lid on top for roughly 7-8 minutes until soft. Add in the garlic and ginger cooking for a further 2-3 minutes. Rising the temperature to medium Stir in the curry spice combining it with the onions. Pour in the water and gentle bring to a simmer for a minute or two. Remove from the heat and transfer to a nutribullet or food processor along with the cashew butter and blend until smooth.
  7. Return the creamy thick sauce to the saucepan ( over very low heat) and stir in the coconut milk. The Curry sauce will begin to thicken up over gentle heat, keeping stirring for 4-5 mintutes.
  8. Remove from heat. Serve over the vegetables or simply stir in the roasted veggies.

Curry spice mix METHOD

  1. Dry roast the seeds in a frying pan for 2-3 minutes until they begin the release their fragrances and pop.
  2. Transfer to a pestle and mortar along with the other spices and grind into a fine powder. (omit the cinnamon stick )