Cashew Mushroom Curry Noodles

Ingredients

• 0.5 cup raw cashews (Soak for 1–2 hours before blending.)
• 2 tsp water (For blending the cashew cream; add more if the cashews were not soaked.)
• 1 cup yellow onion (Chopped.)
• 1.5 tbsp avocado oil (Use 1–2 tablespoons.)
• 1 tbsp garlic (Minced.)
• 1 tbsp fresh ginger (Finely chopped.)
• 2 tbsp curry powder
• 2 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp ground turmeric
• salt and black pepper (To taste.)
• 2 cups vegetable broth
• 14 oz fire-roasted diced tomatoes (One 14-ounce can.)
• 2 cups mushrooms (Sliced; baby bella mushrooms work well.)
• 1 cup orange bell pepper (Finely chopped.)
• 1 cup red bell pepper (Finely chopped.)
• 1 cup carrots (Finely chopped.)
• 8 oz pasta noodles (Spaghetti was the author's choice; boil and drain before serving.)
• chili oil (For garnish, if desired.)
• fresh cilantro (Chopped, for garnish, if desired.)

Steps

1. 1

   Soak the raw cashews in water for 1–2 hours. Drain them, then blend with about 1–2 teaspoons of fresh water until smooth and creamy. Add a little more water if the cashews were not soaked.

2. 2

   Heat the avocado oil in a deep sauté pan or Dutch oven over medium heat. Add the chopped onion and sauté for 3–5 minutes, until softened.

3. 3

   Add the minced garlic, chopped ginger, curry powder, cumin, coriander, turmeric, and salt and pepper to the softened onions. Cook over medium-low heat for 2–3 minutes, stirring frequently, until fragrant. Do not allow the spices or garlic to overcook or burn.

4. 4

   Pour in the vegetable broth, then add the fire-roasted diced tomatoes and prepared cashew cream. Stir to combine and bring the mixture to a boil.

5. 5

   Reduce the heat to low and gently simmer the sauce for 5–6 minutes so the flavors begin to meld.

6. 6

   For the creamiest texture, carefully blend the contents of the sauté pan until smooth, using an immersion blender or transferring the sauce to a heat-safe blender in batches. Use caution when blending hot ingredients.

7. 7

   Return the blended sauce to the sauté pan if necessary. Add the sliced mushrooms, chopped orange bell pepper, chopped red bell pepper, and chopped carrots.

8. 8

   Simmer the sauce over low heat for 10–15 minutes, stirring occasionally, until the vegetables are tender but not mushy.

9. 9

   While the sauce simmers, cook the pasta noodles according to the package directions in a pot of boiling water. Drain thoroughly.

10. 10

    Divide the cooked noodles among plates. Spoon the creamy mushroom curry sauce over the noodles, then garnish with chili oil and chopped cilantro, if desired. Serve hot.

Notes

The source does not specify a noodle-cooking time; follow the package directions. Take care when blending hot sauce. Adjust chili oil, salt, and pepper to taste.

Nutrition per serving

• main
• vegan
• dairy-free
• spicy
• creamy
• pasta
• simmered
• one-pot sauce