Cause Coconut Cashew Curry That's Why

Recipe submitted by Daring

Sweet and savory get cozy with plant-based meat in this classic curry made daring. With fine cashews, coconut cream and tasteful heat, you’ll be strolling down the Brick Lane in your mind.

15-20 minutes | Serves 2-4


  • 1
    8oz pouch of
  • 2 tbs
    coconut oil
  • 1
    medium onion, julienned
  • 1
    red bell pepper, seeded and thinly sliced
  • 2
    large garlic cloves, finely chopped
  • ½ tbs
    peeled fresh ginger, finely chopped
  • 2 ½ tbs
    red curry paste or powder
  • 1 tsp
    Himalayan pink salt
  • 2 cups
    chicken broth
  • ½ cup
    roasted or raw cashews
  • 1 cup
    unsweetened coconut cream
  • Chopped cilantro, for garnish
  • Chopped cashews, for garnish
  • Sliced red Thai chilies, for garnish (optional)
  • Basmati or Jasmine rice, for serving
  • Naan bread, for serving (optional)


  • Heavy pot
  • Food processor or blender


Step 1

Heat coconut oil in a 5-6 quart wide heavy pot over moderately low heat. Add onions, red bell pepper, garlic, ginger and cook, stirring, until softened, about 5 minutes. Add curry paste/powder with the salt and cook, stirring occasionally, for 2 minutes.

Step 2

Add Original pieces and cook, stirring to coat, for 2 minutes. Add chicken broth and bring to a simmer, then simmer gently while stirring occasionally, until Original pieces are cooked through, about 7 minutes.

Step 3

Just before serving, pulse the cashews in a food processor or blender until finely ground. Add cashews to the curry along with the coconut cream, and simmer gently, uncovered until sauce is thickened, about 5 minutes.

Step 4

Serve the Coconut Cashew Curry over rice, sprinkled with fresh cilantro, chopped cashews and sliced chilies and a side of naan bread (if desired).

This recipe features

Daring Foods Original Pieces Plant Based Chicken

Daring Original Pieces

6 x 8oz pouches$45.00