Updated: May 1, 2022
Back in my camping days, well before my plant-based lifestyle, we would buy the Continental Chicken Curry pasta sachets and add milk, butter and veggies. It was easy, tasty and cheap.
According to Continental, their chicken curry is a twist on an Indian classic. However, it contains maltodextrin and sulphites, to which some people are allergic.
This recipe is my healthy twist on the Continental chicken curry without all the added BS.
Cashews are low in sugar and saturated fats and are high in fibre and protein, making them heart-healthy nuts. They are flavoursome and make a great vegan cream. They are abundant in minerals copper, manganese, magnesium and zinc with small amounts of iron, selenium, thiamine, vitamin K and B6.
If you want to add your favourite veggies instead of the ones I have chosen, it's a great meal to clear out your fridge.
What You Need:
1 cup cashews, pre-soaked
1 carrot, chopped
1 cup chicken style stock
1 tsp curry powder
1 tsp dried parsley
1/2 tsp onion powder
1 tsp pepper
400g Conchiglie Rigate pasta (or any pasta you have on hand
veggies I used (optional)
1/2 cup peas
1 broccoli, chopped into florets
1 cup pumpkin roasted
3 organic kale leaves, spines removed
1 bunch of asparagus, chopped
How To Make:
In a saucepan, add a small amount of water to steam the vegetables; when the water begins to boil, using a steamer add the carrots; steam till soft. Remove the carrots, add the kale, peas, and corn to the steamer, and steam for 2 minutes.
Transfer the carrots into a blender, add the cashews, stock, seasonings and water to the blender with the carrots and blend till smooth.
To cook the pasta, add ten cups of water using a large saucepan and bring to a boil. Add the pasta and cook as directed on the packet; Drain the pasta.
In the pasta's large saucepan, add the sauce and put it back on medium heat. Stir till well combined, then add the steamed vegetables and pumpkin. Serve.
Leave a comment below on which veggies you would pair with this meal.