Recipe: Gran's Vegan Cashew Nut Curry

eco friendly just for fun

It’s National Curry Week and I thought I’d share one of my favourite curry recipes with our lovely AMWRAP shoppers. Those of you that follow AMWRAP will know that we do what we can to make our store as eco-friendly as possible. I’m trying to do the same in my home life too, so most of the meals I eat are now vegan. In thinking of a vegan curry recipe I recalled a recipe my Gran used to make for us in the 80s and early 90s. Our family was vegetarian and my Gran had a repertoire of two vegetarian recipes she used make when we visited: Cheese and Potato Pie (yummy carby deliciousness) and Cashew Nut Curry. It is the most British of curries – I’d put it in the same bracket as coronation chicken. So it might not be very authentic – but it’s a mighty fine meal all the same.

My Gran is now in her eighties and is unfortunately living with Alzheimer’s - she has been in a home for the last couple of years. Even though she is still with us, I feel like I lost her a long time ago. She was quite a formidable woman – mother of five and super-efficient vicar’s wife in a large countryside parish in the North East of England. Her cooking was phenomenal – single-handedly catering Christmas dinners for twenty, and baking amazing cakes for endless coffee mornings. So this is also a little tribute to my fantastic Gran.

cashew nut curry


  • 1 large onion, chopped
  • 1 green pepper, diced
  • 150g mushrooms, sliced
  • 1 dessert apple (or a Granny Smith), diced
  • 2 large tomatoes, diced
  • 75g sweetcorn
  • 100g broken cashew nuts
  • 2 tbsp curry powder
  • 500ml vegetable stock
  • Lemon juice
  • 2 tbsp oil
  • 2 tbsp plain flour or cornflour

vegan curry ingredients


  1. Heat the oil in a medium-large sized pan with a lid. Fry the onion and pepper until they start to soften.
  2. Stir in the curry powder then add the flour, ensuring it is all absorbed.
  3. Add the hot stock, stirring until it thickens and then let it simmer gently.
  4. Add the tomatoes, mushrooms, apple, sweetcorn, nuts and a dash of lemon juice.
  5. Cover and simmer gently for 20 mins.
  6. Serve with rice and/or naan bread. Gran used to serve it with sticky white rice!

finshed curry yum yum

Drop us a comment below if you tried the recipe, or why not tell us your favourite curry recipe? You can join the conversation over on our Instagram too @amwrapuk.

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