• 2 tbsp olive oil
  • 1 cup raw unsalted cashews
  • 1 medium bell pepper, chopped
  • 1 cup sliced cremini mushrooms
  • 1 cup broccoli florets
  • 1 tbsp unsalted curry powder
  • Juice of 1 lime
  • 1 cup unsalted vegetable stock
  • 1 (15 oz) can full-fat, unsweetened coconut milk (thick cream portion only)
  • 2 cups baby spinach
  • ½ cup chopped green onion
  • ½ cup fresh basil leaves
  • 1 lime sliced into wedges, for serving
  1. Heat olive oil over medium heat in a large pot or Dutch oven. Add cashews and bell pepper. Sauté for 5-7 minutes, until cashews are golden brown, stirring occasionally.
  2. Add mushrooms, broccoli, curry powder, lime juice, and vegetable stock. Bring to a boil and reduce heat to low. Simmer for 8 minutes.
  3. Stir in coconut cream and spinach. Cook two minutes longer, or until spinach is just wilted.
  4. Ladle your curry into bowls and serve hot, topped with basil, green onion, and additional lime wedges.