Vegan Tomato and Cashew Curry

This rich and creamy curry is another beautiful winter warmer - perfect served with your choice of protein and veggies and a side of naan bread!

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Tomato and Cashew Curry

Vegan, Gluten Free, Dairy Free

Serves 4-5.
Prep Time: 20 minutes
Cooking Time: 40 minutes


  • 1 medium onion(150g), chopped
  • 1 small carrot (120g), chopped
  • 150g butternut squash, chopped
  • 60g roasted or raw cashews* (soaked in hot water for 20 minutes and rinsed)
  • 4 cloves garlic
  • 1 cherry tomato can (or normal tomato can)
  • 240-360 ml coconut milk ( or more to taste)
  • 120ml water
  • 2-2.5 Tbsp. curry powder* (or more to taste)
  • 1.5-2 Tbsp. maple syrup*
  • 1 Tbsp tamari* or soy sauce
  • 1.5 tsp pink salt*
  • 1.5 tsp smoked sweet paprika*
  • 1/4 tsp garam masala*
  • 1/4 tsp coriander powder*
To Serve
  • Your choice of protein (such as chickpeas or tofu)
  • Rice, naan, or bread
  • Fresh coriander leaves

*Available at Naked Foods


  1. In a medium pot, sauté onion and 2 cloves sliced garlic with 1 tbsp olive oil for a few minutes. Add a pinch of pink salt and continue to sauté until they become tender.
  2. Add paprika, garam masala, coriander powder, curry powder, and 1 tbsp olive oil. Stir constantly for a few minutes.
  3. Add pumpkin and carrot. Continue to heat for a few more minutes.
  4. Add tomato, water, maple syrup, salt, and tamari, and bring it to a boil. Reduce heat and cover with a lid. Simmer for 30 minutes over low hear.
  5. In a blender, place everything from the pot, plus 2 cloves garlic, cashew nuts, and blend well. Place it to back the pot.
  6. Add 240-360 mL coconut milk according to your preference. Heat it for 5 minutes over low-medium heat. It‘s easy to burn, so be careful.
  7. Add your choice of protein and heat it until warm. Add salt and pepper to taste.
  8. Serve with fresh coriander and rice, naan, or bread.

Have you guys made any of our recipes? Share your creations with us by tagging @nakedfoods or leaving a comment below! And don't forget to check out @365cleaneats for more stunning food photos and recipes. 

Minako Umehara - @365cleaneats

Health-conscious Recipe Creator / Food Stylist & Photographer/ Food Instructor
Minako has lived in 8 cities across 3 countries since 2003. Despite the varying environments around her, her realisation that food is universal has led to her desire to connect with people through food. After moving to Melbourne, she picked up vegan cooking. She now spends time creating innovative vegan recipes and running cooking classes.

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Cathy Arnott:

I have just made the Tomato and Cashew Curry for a dinner tonight, only one word can aptly describe this dish…scrumdiddlyuptious!

Jul 23, 2019


Would be great if you published the nutritional breakdown of each recipe.

Jul 10, 2019

Christine Cossins:

Would you consider running vegan cooking workshops in your stores. I am in the manly area.

Thank you

Christine Cossins.

Jul 01, 2019

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