For the Curry Sauce

  • 2 cups raw cashews
  • 1 cup Coconut Cashewmilk
  • 2 tablespoons lime juice
  • 2 cloves garlic
  • 1 tablespoon curry powder
  • ¼ cup canned coconut milk (shake can very well before opening)
  • pinch red pepper flakes
  • 4 cups mixed fresh seasonal, or frozen vegetables
  • 2 cups cooked grain such as rice or quinoa
  • ¼ cup chopped cilantro, for garnish
  • 1 lime, cut into wedges, for garnish


In a medium bowl, cover cashews with water and soak for about 2 hours.

Drain the cashews and add to your food processor or Vitamix. Next, add your lime juice, garlic, curry powder, coconut milk, pepper flakes, and some salt along with ½ cup of Coconut Cashewmilk and blend until the mixture is very smooth and creamy. Keep adding Coconut Cashewmilk until you reach a consistency you like.

Curry Bowl Assembly:
Sauté your favorite seasonal or frozen veggies like sugar snap peas, carrots, sweet onion, Kabocha squash or cauliflower in neutral oil such as grapeseed or canola.

Once the veggies are cooked to almost al dente, stir in your curry sauce and simmer for an additional 3-5 minutes on low.

Serve with rice or quinoa, and garnish with cilantro and lime wedges.

Panang Curry
Forager on Instagram Forager on Instagram
This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

Find Forager Project near