Another fantastic source of meat free protein, perfect for those meat free Mondays! This is also a great dish to serve up if you have vegan or vegetarians to entertain or just want a break from the meat madness. Soaking the nuts first will help get rid of any bitter tannins and mean they won’t take as long to cook. Such a fun way to have your nutty goodness instead of as a snack, you can make an meal of them.
The recipe calls for Jamaican curry powder, I have linked the following three *brands (BetaPac, Mr.Browns, Chief) I use frequently – out of the three I do prefer the Betapac it has a finer texture to it, but I use all three in rotation and feel they are all great in their own right.
*I am not affiliated with these brands, they are just ones I have used for many years.
Nuts are a great source of healthy fats (monounsaturated oleic acids, palmitoleic and omega-3 alpha linolenic acid), which are said to help protect against heart disease by lowering cholesterol. They also contain minerals essential for bone, skin, and tissue health including (magnesium, zinc, potassium, calcium, and vitamin E).
Vegan Nut CurryPrint Recipe
- 1 cup mixed nuts (soaked and drained)
- [cashews, peanuts, Brazil nuts]
- 1 tablespoon Jamaican curry powder
- 1 clove large garlic, finely chopped
- 1 onion, finely chopped
- 1 red sweet pepper, deseeded and cut in cubes
- 1 green sweet pepper, deseeded and cut in cubes
- 1 teaspoon cumin seeds
- 400mls coconut milk
- Sprig fresh thyme
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1/2 scotch bonnet pepper
Heat the oil in a clean heavy base sauce pan and add the the cumin seeds for 30 seconds, once they start smelling fragrant add the chopped onion and cook till soften.
Add the curry powder, garlic and peppers stir fry for 2 minutes.
Add the nuts, thyme and coconut milk, cover and cook on low to medium heat for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, remove from heat and take half of the mixture and add it to a blender with the water - blend to a smooth paste
Add the paste back to the pan, stir well and cook for a further 10 minutes, till mixture thickens.
Serve this plain rice or as a filling for baked potato
This freezes really well and will keep for a few days in the fridge