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Cashew Curry Sauce Ingredients:

1 tablespoon olive oil (or melted coconut oil)

1 medium white onion, peeled and diced

3 cloves garlic, peeled and minced

2 tablespoons all-purpose flour

1 ½ cups almond-cashew milk blend (unsweetened)

1 (15-ounce) can crushed tomatoes

1 ½ tablespoons garam masala

½ teaspoon chili powder

½ teaspoon cumin

¼ teaspoon ground ginger

⅛ teaspoon ground turmeric (optional)

⅓ cup cashew halves

Coarse salt and freshly ground pepper

Cashew Chicken Curry Ingredients:

2 tablespoons olive oil (or melted coconut oil)

2 large boneless skinless chicken breasts, cut into small cubes

2 red bell peppers, cored and chopped into bite-sized pieces

⅔ cup cashew halves

Coarse salt and freshly ground pepper

For serving: rice, quinoa, or naan

Garnishes: lemon wedges, fresh cilantro, extra crushed cashews

Prepare the Cashew Curry Sauce: Heat oil in a sauté pan over medium-high heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic, cooking for 1 minute until fragrant. Add flour and cook for another minute, stirring constantly. Gradually whisk in the almond-cashew milk blend until smooth.
Add Spices and Tomatoes: Stir in crushed tomatoes, garam masala, chili powder, cumin, ginger, turmeric, and cashews. Season lightly with salt and pepper. Simmer for 5 minutes until slightly thickened.
Blend the Sauce: Remove sauce from heat. Blend until smooth using a blender or immersion blender, or leave slightly chunky for texture. Set aside.
Cook the Chicken and Vegetables: In a clean pan, heat oil over medium-high heat. Add chicken cubes, bell peppers, and cashews. Season with salt and pepper. Cook for 6–8 minutes, stirring occasionally, until chicken is cooked through.
Combine with Sauce: Pour the prepared cashew curry sauce into the pan. Toss everything together until chicken and peppers are coated. Simmer for 2–3 minutes to blend flavors.

Serve Immediately: Dish up hot over rice, quinoa, or with naan. Garnish with fresh cilantro, lemon wedges, and extra crushed cashews.