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Meatless Monday: Vegetable and cashew curry

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

One-dish wonderful!

Meatless Monday is a great day to serve vegetable and cashew curry. This dish is super-satisfying and makes a big impact on hungry diners!

One-dish wonderful!

We love one-dish meals, especially when they have everything you need to make a wonderful Meatless Monday meal. Vegetable and cashew curry takes under 30 minutes to put together, and it's hearty and teeming with flavor!

Vegetable and cashew curry recipe

Serves 4


  • 1 cup cauliflower florets
  • 1 cup diced red pepper
  • 1/4 cup diced yellow onion
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1/2 cup vegetable broth
  • 1/4 cup toasted cashews
  • 2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 tablespoons olive oil
  • 12 ounces brown rice, cooked
  • Greek-style plain yogurt for garnish (optional)


  1. Add the olive oil to a large saute pan over medium. When hot, add the cauliflower, red pepper, onion and curry powder. Cook for 2-3 minutes, stirring.
  2. Add the vegetable broth, garbanzo beans, tomatoes, turmeric, cayenne, salt and pepper. Bring the mixture to a boil, cover and reduce the heat. Cook for about 10 minutes.
  3. Just before the mixture is finished, add the cashews and mix.
  4. Serve hot over rice and garnish with Greek-style plain yogurt.

Make a great Meatless Monday meal!

More Meatless Monday recipes

Potato and zucchini torta
Stir-fried broccoli with cashews
Spaghetti squash with tomato-mushroom sauce

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