Vegan Pineapple Cashew Curry

This curry is packed with flavor between the robust curry, sweet pineapple and nutty cashews.

1 tablespoon sesame oil (vegetable or peanut oil will also work)
1 yellow onion chopped
3 garlic cloves minced
1 inch of fresh ginger peeled and grated or finely minced
2 medium potatoes (I used russet) peeled and cut into 1/2 inch cubes
3 carrots peeled and chopped
1 red bell pepper sliced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 14oz can of lite coconut milk
3 teaspoons soy sauce
1.5 teaspoons yellow curry powder
3 teaspoons red curry paste
1.5 cups fresh pineapple chopped
1 cup frozen peas
1/2 cup toasted cashews

View the full recipe at The Vegan And The Chef →