Mango-Lime Cashew Curry Recipe

Name: Mango-Lime Cashew Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Cashews; 1 can (13.5 Oz. Size) Coconut Milk; 1/2 cups Vegetable Stock (or Water); 1 whole Onion, Chopped; 1 Tablespoon Vegan Butter Or Margarine; 1 teaspoon Oil; 1 whole Sweet Potato, Or White Potato; 1 whole Mango, Chopped; 1 whole Bell Pepper, Chopped; 2 whole Bay Leaves; 3 cloves Garlic, Minced; 1/2 Tablespoons Fresh Ginger, Minced; 1 teaspoon Turmeric; 1 teaspoon Curry Powder; 2 teaspoons Cumin; 1/2 teaspoons Red Pepper Flakes; 1/4 teaspoons Cinnamon; 1/2 teaspoons Sea Salt; 1/4 teaspoons Pepper; 1/2 cups Cashews; ⅛ cups Lime Juice; Rice Or Couscous, To Serve; Lime Wedges, To Garnish

Servings: persons

3/4 cups Cashews
1 can (13.5 Oz. Size) Coconut Milk
1/2 cups Vegetable Stock (or Water)
1 whole Onion, Chopped
1 Tablespoon Vegan Butter Or Margarine
1 teaspoon Oil
1 whole Sweet Potato, Or White Potato
1 whole Mango, Chopped
1 whole Bell Pepper, Chopped
2 whole Bay Leaves
3 cloves Garlic, Minced
1/2 Tablespoons Fresh Ginger, Minced
1 teaspoon Turmeric
1 teaspoon Curry Powder
2 teaspoons Cumin
1/2 teaspoons Red Pepper Flakes
1/4 teaspoons Cinnamon
1/2 teaspoons Sea Salt
1/4 teaspoons Pepper
1/2 cups Cashews
⅛ cups Lime Juice
Rice Or Couscous, To Serve
Lime Wedges, To Garnish

1
1.
2
For the cashew cream, place the cashews in a bowl along with the coconut milk and stock, and allow to sit for at least 1 hour.
3
Blend in a blender until smooth and set aside.
4
2.
5
To prepare the curry, saute the onions in butter and oil over medium heat until translucent (about 4 minutes).
6
Add the potatoes, stirring until they are covered in butter and oil.
7
Saute for about 2 minutes.
8
Add the mango and bell pepper along with all the spices.
9
Stir and allow to saute for about 1 minute.
10
Pour in the cashew cream mixture and allow to simmer, covered, for 20 minutes, or until the potatoes become soft (stirring occasionally).
11
Remove the lid, and simmer for an additional 5 minutes with the handful of cashews and lime juice.
12
Remove the bay leaves.
13
3.
14
Serve over rice or couscous, and garnish with a lime wedge.
15
Enjoy!

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3/4 cups Cashews, 1 can (13.5 Oz. Size) Coconut Milk, 1/2 cups Vegetable Stock (or Water), 1 whole Onion, Chopped, and more.

Yes, Mango-Lime Cashew Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mango-Lime Cashew Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions