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Mango-Lime Cashew Curry

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Level: Easy

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Description

A creamy cashew curry with a sweet and sour twist of mango and lime.

Ingredients

  • FOR THE CASHEW CREAM:
  • ¾ cups Cashews
  • 1 can (13.5 Oz. Size) Coconut Milk
  • ½ cups Vegetable Stock (or Water)
  • FOR THE CURRY:
  • 1 whole Onion, Chopped
  • 1 Tablespoon Vegan Butter Or Margarine
  • 1 teaspoon Oil
  • 1 whole Sweet Potato, Or White Potato
  • 1 whole Mango, Chopped
  • 1 whole Bell Pepper, Chopped
  • 2 whole Bay Leaves
  • 3 cloves Garlic, Minced
  • ½ Tablespoons Fresh Ginger, Minced
  • 1 teaspoon Turmeric
  • 1 teaspoon Curry Powder
  • 2 teaspoons Cumin
  • ½ teaspoons Red Pepper Flakes
  • ¼ teaspoons Cinnamon
  • ½ teaspoons Sea Salt
  • ¼ teaspoons Pepper
  • ½ cups Cashews
  • ⅛ cups Lime Juice
  • Rice Or Couscous, To Serve
  • Lime Wedges, To Garnish

Preparation

1. For the cashew cream, place the cashews in a bowl along with the coconut milk and stock, and allow to sit for at least 1 hour. Blend in a blender until smooth and set aside.
2. To prepare the curry, saute the onions in butter and oil over medium heat until translucent (about 4 minutes). Add the potatoes, stirring until they are covered in butter and oil. Saute for about 2 minutes. Add the mango and bell pepper along with all the spices. Stir and allow to saute for about 1 minute. Pour in the cashew cream mixture and allow to simmer, covered, for 20 minutes, or until the potatoes become soft (stirring occasionally). Remove the lid, and simmer for an additional 5 minutes with the handful of cashews and lime juice. Remove the bay leaves.
3. Serve over rice or couscous, and garnish with a lime wedge. Enjoy!

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