Beetroot Cashew Curry

Week 3 of our Friday Five O’clock Feeds saw Rude Health Cafe chef and manager, Ferg, cooking this beetroot cashew curry made with Rude Health Cashew Drink. Cooking with our dairy-free drinks adds a creaminess to curries without the heaviness of cream. Watch him make the recipe here.


Serves: 4

Prep time: 20 min

Cooking time: 50 min


200ml Rude Health Cashew Drink

2 red beetroots, cubed

1 tsp tomato puree

1 tin of chopped tomatoes

1 large onion, sliced

2 handfuls of cashews

200ml vegetable stock

1 bunch of fresh coriander, chopped

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp mustard seeds

2 cardamom pods (black pods if you can)

½ tsp of cinnamon

½ tsp chilli flakes

1 tsp garam masala

1 tsp ground ginger

1 tsp ground coriander

2 cloves of garlic, minced

1 thumb sized piece of ginger, minced

1 bulb of fennel, sliced

1 tsp sunflower oil



  1. Heat the sunflower oil in a big pot on a medium heat. Add the cumin seeds, fennel seeds, mustard seeds, cardamom pods, cinnamon and chilli flakes.
  2. Add in the onions and give the mixture a good stir.
  3. After 3 or 4 minutes, add in the fresh minced ginger and garlic.
  4. Cook for a further few minutes and then add the garam masala, ground ginger and ground coriander. If the spices begin to look at bit dry, add a few tablespoons of the vegetable stock.
  5. Add in the tomato puree and then leave to cook down for a few minutes.
  6. Add the cubed beetroot and sliced fennel.
  7. Add in the stalks of the fresh coriander, save the leaves to use as garnish at the end.
  8. Add the can of chopped tomatoes, cover with a lid and leave to bubble for 10 minutes.
  9. Add the Rude Health Cashew Drink and a handful of cashew nuts. Give the curry a good stir, put the lid on, reduce the heat to low and leave it to simmer for 30 to 40 minutes.
  10. Serve with fluffy basmati rice, a wedge of fresh lime, coconut or Greek yogurt and fresh coriander.