Slow-Roasted Leek and Cashew Curry
This creamy, subtly sweet curry is made without coconut milk or seafood, making it a unique and flavorful vegetarian dish that showcases the earthy sweetness of roasted leeks and the nutty richness of cashews.
Slow-Roasted Leek and Cashew Curry Slow-Roasted Leek and Cashew Curry Slow-Roasted Leek and Cashew Curry Slow-Roasted Leek and Cashew Curry
Prep time: 15 | Cook time: 40 | Serves: 4
Ingredients
  • 1 1/2 pounds leeks
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/2 cup chopped cashews
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup plain plant-based yogurt
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Trim the leeks, removing the dark green tops and root ends. Cut the leeks lengthwise into quarters, then slice into 1/2-inch pieces.
  3. In a large bowl, toss the leeks with the olive oil, curry powder, turmeric, and salt.
  4. Spread the leeks in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
  5. While the leeks are roasting, toast the cashews in a small skillet over medium heat until fragrant, 2-3 minutes.
  6. Once the leeks are roasted, transfer them to a large saucepan. Add the cashews, cilantro, and yogurt. Bring to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, or until the sauce has thickened slightly.
  7. Serve the curry hot over rice or your favorite grain.