Vegetable Curry with Caramalized Curry Cashews & Sweet Potato Fries ❤

Recipe for 2-3 persons:

Vegetable curry:
500 g potatoes (waxy)
5 midsize carrots
1 small cauliflower (about 1 kg)
Water
Vegetable stock (instant powder)
250 ml soy cream (you can use any kind of cream)
3-5 tbsp. curry powder (which and how much you like)
1/2 bunch of chopped Italian parsley
Salt
Pepper

Caramelized curry cashews:
3 tbsp. cashew nuts
2 tsp. agave syrup
1 tsp. curry powder
1 tbsp. sunflower oil
Salt

Sweet potato fries:
2 big sweet potatoes
Some olive oil
Curry powder
Salt
Pepper

For the sweet potato fries:

Preheat your oven to 390 °F upper and bottom heat.

Peel and cut the sweet potatoes to fries. In a big bowl put a good dash of olive oil, 1 to 2 tbsp. curry powder (as you like it), salt and pepper and mix it well. Put the sweet potato fries in it and mix well. Put baking paper on your baking grid and spread the sweet potato fries on it. Bake for 15 minutes.

Then turn the oven to air circulation and bake for another 5 minutes. Look after the fries, so that they will not burn. Every oven is different. 🙂

For the vegetable curry:

Peel potatoes and carrots and cut them into pieces (not too small). Wash the cauliflower and cut it into florets. Put everything together in a big pot and cover it barely with water. Season with some instant vegetable stock.

Let it boil up and then simmer for about 15 minutes, with the lid lightly on the pot.

Then put in the cream and season with curry powder, parsley, salt and pepper.

Let it simmer for another 5 minutes and its ready. ❤

Caramelized curry cashews:

Put 1 tablespoon sunflower seed oil in a frypan and heat it up. Add the cashews and the curry powder to the hot oil. Let everything roast gently for about a minute. Stir well. Take the pan from the oven and add the agave syrup. Salt everything and let it cool down.

Bon Appétit! Enjoy!