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Dreamy Creamy Coconut Cashew Curry

Creating delicious vegan meals that aren’t the “same old same old” is easy when you have expert helpers! This recipe from vegan cooking gurus Chelsea and Jake @VeggiesDoItBetter features our creamy vegan Coconut-Cashew Sauce and homemade garlic naan using Indianlife Naan bread.

This recipe makes it easy to amaze friends or family with a dish that tastes as if you spent all day cooking it from scratch. Our mellow, all-natural Vegan Cashew Coconut Simmer Sauce hails from India’s Southern region, uniting the sweetness of coconut with a creamy cashew crunch and our exclusive Masala blend.

All of our incredibly rich cooking sauces are concentrated. One jar of sauce plus one jar of water creates a meal-size curry, enough for 3 to 4 typical servings. Crafted from our most beloved family recipes, our sauces have a rich depth of flavor that brings out the best in protein foods and fresh veggies. Coconut-Cashew Sauce especially is a favorite of kids (of all ages). And a hearty curry is a great way to get healthy vegetables into growing bodies.

Dreamy Creamy Coconut Cashew Curry

Ingredients Creates 2 to 4 servings

4 C Cooked brown or basmati rice to accompany meal

1-2 tsp. Avocado, olive, coconut or other vegan cooking oil

1 to 4 tsp. Fresh garlic, peeled, finely chopped (1 to 4 cloves, depending on how many pieces of Garlic Naan you are making)

1 C Canned or Cooked Garbanzo Beans (chickpeas), rinsed & drained

3/4 C Thawed Frozen or Trimmed Fresh Spinach

3/4 C Red bell pepper, chopped.

1/2 – 1 C Water

Fresh Cilantro for garnish

1/4 Cup corn starch, arrowroot, tapioca or rice flour to thicken if desired

Garlic Naan Ingredients Creates 2 to 4 servings

Indianlife Naan bread (1 to 4 pieces, to taste)

Indianlife Ghee for vegetarians who can have dairy, or melted vegan butter of your choice for a 100% vegan meal

Fresh or Dried Parsely, Finely chopped


Place a cast iron skillet, stockpot or braiser (3 to 4 quart size is fine) on the stove.

  1. Saute the red bell pepper and 1-1/2 tsp. garlic in 1-2 teaspoons of oil for 3-5 minutes.

  2. Add water, spinach, garbanzo beans and concentrated sauce (rinse jar out with a TBSP of filtered water and add in). Bring to a boil.

  3. Turn heat down and simmer while you make your Garlic naan, and ready your rice.

  4. Mix corn starch or other thickener with water in a cup. Add this mixture at the very end of cooking and stir into the curry to thicken it if desired.

  5. Take a piece of naan and set on a large piece of foil, Brush the top with melted vegan butter or ghee, then sprinkle some chopped garlic (to taste) and parsley on top.

  6. Fold the foil over the naan so it doesn’t touch the top and air fry at 375 degrees for 5-6 minutes or bake in a preheated oven at 375 for 5-6 minutes.

  7. Assemble your dish by placing some rice in a bowl, pouring over some curry and sprinkling a little fresh cilantro on top.

  8. Serve with your hot naan and enjoy!

You can enjoy this meal with other Indianlife flatbreads too! Try it with Indianlife Roti.

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