Makes: 4 serves
Suits: GF, DF, Nightshade free, Vegan (contains cashews)
Preparation time: 20 minutes
Cooking time: 30 minutes



  • Heat 2 tbsp olive oil in a medium saucepan on medium-high heat
  • Add all spices and fry until fragrant, about 1 minute
  • Add sliced onions, salt and pepper and saute until translucent
  • Add garlic, ginger and chili and fry for 2 to 3 minutes, stirring regularly to prevent spices from burning
  • Add diced pumpkin and stir to coat in the spice mixture
  • Stir-fry for 3 to 4 minutes until pumpkin is well-coated and beginning to soften
  • Stir-in cashews and fry for a further 2 to 3 minutes
  • Pour in water and scrape spice mixture off the bottom of the pot
  • Bring to a simmer and cook for 20 minutes, until water reduces and becomes a paste
  • Add coconut cream and simmer uncovered for 10 minutes, until sauce thickens
  • Squeeze in lime juice & taste, add more salt or garam masala as needed
  • Serve over steamed jasmine rice, with fresh coriander

Santos Organics is proud to partner with Conscious Grounds Kitchen

This recipe was developed in collaboration with Conscious Grounds Kitchen expert team of chefs and nutritionists. Conscious Ground Organics is a certified organic farm and earth education centre in Byron Bay. Their philosophy is to bring compassion, love and healing through the food they grow, while the affiliated Conscious Ground Kitchen is dedicated to providing the most delicious, nutrient-rich food products for your home, because great nutrition is vital for a healthy lifestyle.

Creamy Cashew & Pumpkin Curry

Recipe Contributors: Andre Kadamani
Instagram: @consiousgroundkitchen

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