Friday, 2 March 2012

Vegetable and Cashew Nut Curry GF SCD

This curry is a lightly spiced dish which is delicious with Cauliflower Rice and perfect for a quick supper. If you're following the SCD then you may wish to prepare the garam masala spice here to ensure that it is free from additives. 

Vegetable and Cashew Nut Curry GF SCD

500g carrots
250g cauliflower (I used frozen)
250g frozen peas
60g cashew nuts
1 large onion
2 cloves garlic
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp turmeric
½ tsp ground coriander
½ tsp garam masala
1 tsp paprika
2 tblsps extra virgin olive oil
½ litre vegetable stock or water from cooked carrots
salt and pepper

  • Measure out the spices.
  • Cut the carrots into batons then simmer in boiling water for about 5 minutes.
  • Drain the carrots (saving the water if you're not using stock).
  • Thinly slice the onion and crush the garlic.
  • Heat the extra virgin olive oil in a deep frying pan. Fry the cumin and mustard seeds in the hot oil for a minute or two, add the onion and garlic and continue to fry for about ten minutes, stirring regularly. Add the turmeric, ground coriander, garam masala and paprika to the pan and stir well.
  • Pour on about half the stock or some of the drained carrot water and cook for about 5 to 10 minutes until the oil separates from the liquid and you can see it in the water.
  • Add the cauliflower, cashews and carrots to the pan, season with freshly ground black pepper and sea salt and pour over the rest of the stock or carrot water.
  • Cook for a further 10 to 15 minutes then add the frozen peas.
  • Simmer another 5 minutes until the peas are just cooked adding a little more stock or carrot water if needed.

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  1. Vicki,

    Ah, this is so weird! We have such similar tastes in food! I have nearly this exact same recipe (I add cranberries and eat it raw)! Sometimes I roast everything (and add in the peas at that point), but I generally keep it raw, oh and I use a jarred green curry paste. But I should really make my own so this is a good reminder! I love your combination.

    So I can tell from the recipe that this is delicious! Great job.


  2. I love veg curries, but haven't tried to make them for ages. Thanks for the reminder!

  3. Amber - I'm really looking forward to your version and the roasted version sounds yum!

    Debbie - You're welcome! We eat them at least twice a week - especially if my husband's doing the cooking!

  4. I can just imagine how delicious your vegetable and cashew nut curry smells while it is cooking! Those spices are wonderful, and we just love cashews. I also like the cauliflower rice - excellent idea!

  5. This looks absolutely delicious! I pinned this recipe and want to make it soon!

  6. Thank you April, cashew nuts are a great addition to Indian curries and rice dishes.

    I hope you enjoy it Laura! Isn't Pinterest great for keeping your "must make" recipes to hand?

  7. i love this recipe! cashews, peas and cauliflower are seriously some of my favorite ingredients! yay for curries!

  8. Thank you Junia! Mine too!

  9. This looks great! Thanks for the recipe!

  10. Thanks Eryn! I appreciate your feedback!

  11. I am making this for dinner tonight. it is a delicious, easy, stovetop dinner!