Roasted Veggie Cashew Curry

roasted veggie cashew curry
Prep Time
  • Prep | 5 minutes
  • Cook | 20 minutes
  • Ready in | 35 minutes
  • Small Sauce Pan
  • Large Sauce Pan
  • Baking Tray
Ingredients we send
  • Red Capsicum
  • Broccoli
  • Cashew Nuts
  • Onion
  • Lime/Lemon
  • Coconut Milk
  • Cumin
  • Curry Powder
  • Medium Grain Brown Rice
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper
  • 1 tbsp of Soy Sauce For Couple Size / 2 Tbsp For Family Size

Calories 3340kj , Fat 54.6g, Proteins 18.1g, Carbs 47.3g


Gluten Free | Contains Nuts


  1. Preheat oven to 200c degrees, cut red capsicum length ways and broccoli into small bite-sized florets pieces, drizzle with oilplace on baking tray and bake for 12-15 minutes. 
  2. Rinse brown rice, place into a saucepan with water. Simmer for 20-25 mins, then drain.
  3. Finely dice onion. Heat oil in a large pan, sauté onion for 2-3 minutes. Add curry powder and soy sauce (see “ingredients you’ll need” for measurements), stir for 2 minutes, cut the lime into four halves and squeeze juice into sauce. Add in coconut milk and let simmer on a medium heat for 10 – 12 minutes.
  4. Heat oil in a pan, toast cashews nuts for 2-4 minutes or until golden. Once veggies are roasted, add them to the curry sauce, simmer for 2-3 minutes.
  5. To serve assemble a bed of rice, place curry on top, and garnish with the roasted cashew nuts. Enjoy.

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