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Cashew Mushroom Curry Noodles
Satisfy your cravings for something spicy and savory with this fire creamy Cashew Mushroom Curry Noodles recipe.
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Ingredients
- 1/2 cup raw cashews (soak for 1-2 hours)
- 1 cup chopped yellow onion
- 1-2 Tbsp avocado oil
- 1 Tbsp minced garlic
- 1 Tbsp finely chopped fresh ginger
- 2 Tbsp curry powder
- 2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- to taste salt & pepper
- 2 cups vegetable broth
- 1 x 14oz can fire roasted diced tomatoes
- 2 cups sliced mushrooms (baby bella mushrooms work well)
- 1 cup finely chopped orange bell pepper
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped carrots
- 8oz pasta noodles (spaghetti was my choice)
‍
Garnish Ingredients
- chili oil chopped cilantro
‍
Directions
- Make cashew cream by blending soaked cashews with a little water. 1-2 teaspoons should be plenty. Add more water if you don't soak cashews
- Sauté onions with avocado oil, in a deep pan, for 3-5 until softened
- To sauté pan, add garlic, ginger, curry powder, cumin, coriander, turmeric, and salt & pepper. Cook for 2-3 minutes on med-low heat. Do not overcook
- Add vegetable broth, tomatoes and cashew cream to the pan. Bring to a boil then lower heat to gently simmer for 5-6 minutes
- For the creamiest texture, blend the contents of the sauté pan until smooth. Use caution when blending hot ingredients. Place sauce back in the sauté pan
- Add mushrooms, orange bell peppers, red bell peppers, and carrots to the pan. Simmer on low for another 10-15 minutes or until the vegetables are soft
- While sauce is simmering, boil preferred noodles and strainÂ
- Place cooked noodles on a plate and smother with this delicious creamy mushroom curry sauce. Top with chili oil and cilantro, if you like.
‍
Enjoy!
Shopping ListÂ
Ingredients
- 1/2 cup raw cashews (soak for 1-2 hours)
- 1 cup chopped yellow onion
- 1-2 Tbsp avocado oil
- 1 Tbsp minced garlic
- 1 Tbsp finely chopped fresh ginger
- 2 Tbsp curry powder
- 2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- to taste salt & pepper
- 2 cups vegetable broth
- 1 x 14oz can fire roasted diced tomatoes
- 2 cups sliced mushrooms (baby bella mushrooms work well)
- 1 cup finely chopped orange bell pepper
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped carrots
- 8oz pasta noodles (spaghetti was my choice)
‍
Garnish Ingredients
- chili oil chopped cilantro
‍
Directions
- Make cashew cream by blending soaked cashews with a little water. 1-2 teaspoons should be plenty. Add more water if you don't soak cashews
- Sauté onions with avocado oil, in a deep pan, for 3-5 until softened
- To sauté pan, add garlic, ginger, curry powder, cumin, coriander, turmeric, and salt & pepper. Cook for 2-3 minutes on med-low heat. Do not overcook
- Add vegetable broth, tomatoes and cashew cream to the pan. Bring to a boil then lower heat to gently simmer for 5-6 minutes
- For the creamiest texture, blend the contents of the sauté pan until smooth. Use caution when blending hot ingredients. Place sauce back in the sauté pan
- Add mushrooms, orange bell peppers, red bell peppers, and carrots to the pan. Simmer on low for another 10-15 minutes or until the vegetables are soft
- While sauce is simmering, boil preferred noodles and strainÂ
- Place cooked noodles on a plate and smother with this delicious creamy mushroom curry sauce. Top with chili oil and cilantro, if you like.
‍
Enjoy!
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