Can I just shout it from the rooftops as to how much I love making curry dishes. I just love the taste of curry. This dish was super easy to make, and primarily whole foods. If you’d like to skip the fat content of cashews feel free to use coconut milk. My brain feels good off of healthy fats and I’m in the process of healing my brain.
Cashew cream ( soak 1 cup of cashews for at least an hour. Drain and add to vitamix or high speed blender so it comes out really creamy add in about 1/2 cup water you want a creamy consistency)
1/2 tablespoon curry powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon tumeric
1/4 teaspoon dried ginger powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper ( optional)
1/4 teaspoon sea salt or to taste I’m not a huge fan of my food tasting salty.
Black pepper to taste
5 pieces Sundried tomatoes soaked in 1/3 cup water for at least 30 minutes and save the water to add to the sauce. The longer you soak the stronger the flavor from the water will be to make a better tasting sauce.
Combine all ingredients in a high speed blender.
I then cooked up 1/3 cup of quinoa and steamed 1/2 of a sweet potato, cauliflower, and a carrot and I had previously made fresh chickpeas, but canned will work just as well.