Holy Tastebuds! Cashew Coconut Curry in 25 minutes!!!

I never realized that a meal so decadent and delicious can be prepared this fast.  The best part? The curry is made in a blender! For a small family, the below recipe will give you leftovers as it serves 8 people:

Curry Sauce:

1 cup raw cashews

1 cup coconut milk

4 Tbsp freshly squeezed lemon juice

1 tsp coriander powder or seeds

1 tsp garam masala

1/4 tsp turmeric powder

2 cloves garlic

1 inch ginger

2 tsp honey

Blend all ingredients and set the curry aside.

In a large non-stick pan, stir fry tofu for 8-10 minutes (until golden brown) and set aside.  In the same pan, steam green veggies such as snow peas, broccoli, and kale. (add the veggies with 1/4 cup of water, cover pan and steam for one minute - veggies should turn bright green)

Bring a pot of water to boil and add medium sized rice noodles.  Let cook 7-8  minutes and drain.

To save time, put the water on to boil while you are cooking the tofu.  That way veggies, tofu and noodles will be done around the same time.

To serve, place noodles on plate first.  Mix in about two tablespoons of curry into noodles. Top noodles with tofu and veggies and another dollop of curry.  Garnish with a sprinkle of finely chopped cilantro.


Rice can be used instead of noodles.  You can also use leftover curry as a dipping sauce with carrots or any raw or roasted veggies.  The sauce will taste even better the next day.