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Coconut-Vegetable Curry with Cashews

 Coconut-Vegetable Curry with Cashews


  • ¼ cup Extra Virgin Olive Oil 
  • 2 tsp. cumin seeds
  • 2 cups diced (½ inch) unpeeled eggplant (about 8 ounces)
  • 1 can (15–16 ounces) chickpeas, rinsed and drained
  • 2 cups ½-inch cauliflower florets (from ½ small head, cored and thick stems removed)
  • 1 cup diced (½ inch) onion
  • 1 cup diced (½ inch) carrot
  • 1 cup ½-inch lengths green beans (about 4 ounces)
  • 2–3 tsp. minced seeded jalapeño or serrano pepper, plus more to taste
  • 1 Tbsp. finely chopped peeled fresh ginger
  • 1 Tbsp. Madras curry powder
  • 1 garlic clove, grated
  • 1 tsp. coarse salt
  • ½ tsp. ground turmeric
  • 1 can (13.5 ounces) regular or light coconut milk
  • ½ cup coarsely chopped roasted unsalted cashews
  • ¼ cup finely chopped fresh cilantro


  1. Heat the Extra Virgin Olive Oil in a large skillet over medium-low heat until shimmering.
  2. Add the cumin seeds and cook, stirring, until they are a shade darker, about 2 minutes.
  3. Add the eggplant and chickpeas and cook, stirring, over medium-high heat for 5 minutes.
  4. Add the cauliflower, onion, carrot, green beans, jalapeño, ginger, curry powder, garlic, salt and turmeric. Cook, stirring, adjusting the heat to maintain a steady sizzle, for 5 minutes.
  5. Add the coconut milk and bring to a boil. Cook, stirring occasionally, over medium heat until the sauce has thickened and the vegetables are tender, about 10 minutes.
  6. Spoon the curry into a serving bowl. Sprinkle with the cashews and cilantro and serve.

Original recipe can be found here

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