Mango-Lime Cashew Curry

• 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
• 18 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!

cashews, coconut milk, vegetable stock, onion, butter, oil, sweet potato, mango, bell pepper, bay leaves, garlic, fresh ginger, turmeric, curry, cumin, red pepper, cinnamon, salt, pepper, cashews, lime juice, rice, lime wedges

Taken from tastykitchen.com/recipes/main-courses/mango-lime-cashew-curry/ (may not work)