Cashew curry recipe

Cashew curry recipe

Rich in flavour, this Sri Lankan curry is great on its own or served with brown rice. It's got a creamy, coconutty base with cashews, sweetcorn and spinach.

Tip: green radish leaves, chard or other leafy greens work well instead of spinach.

Ingredients

  • 2 tbsp coconut oil
  • 15 g root ginger, peeled and grated
  • 5 garlic cloves, grated or finely chopped
  • 1 bay leaf
  • 1 shallot, finely diced
  • 10 curry leaves (optional)
  • 5 cm (2 inch) piece of lemongrass (tender base only), thinly sliced (optional)
  • 3 tsp curry powder (Sri Lankan or regular)
  • 250 g unsalted cashews, soaked in water for 20 minutes, then drained
  • 400 ml coconut milk
  • 100 ml hot water
  • 400 g tinned chickpeas, drained and rinsed
  • 100 g sweetcorn kernels (frozen, fresh or tinned)
  • 50 g baby spinach
  • 10 g fresh coriander, finely chopped
  • 1 pinch sea salt and freshly ground black pepper
  • 2 tbsp coconut oil
  • 0.5 oz root ginger, peeled and grated
  • 5 garlic cloves, grated or finely chopped
  • 1 bay leaf
  • 1 shallot, finely diced
  • 10 curry leaves (optional)
  • 5 cm (2 inch) piece of lemongrass (tender base only), thinly sliced (optional)
  • 3 tsp curry powder (Sri Lankan or regular)
  • 8.8 oz unsalted cashews, soaked in water for 20 minutes, then drained
  • 14.1 fl oz coconut milk
  • 3.5 fl oz hot water
  • 14.1 oz tinned chickpeas, drained and rinsed
  • 3.5 oz sweetcorn kernels (frozen, fresh or tinned)
  • 1.8 oz baby spinach
  • 0.4 oz fresh coriander, finely chopped
  • 1 pinch sea salt and freshly ground black pepper
  • 2 tbsp coconut oil
  • 0.5 oz root ginger, peeled and grated
  • 5 garlic cloves, grated or finely chopped
  • 1 bay leaf
  • 1 shallot, finely diced
  • 10 curry leaves (optional)
  • 5 cm (2 inch) piece of lemongrass (tender base only), thinly sliced (optional)
  • 3 tsp curry powder (Sri Lankan or regular)
  • 8.8 oz unsalted cashews, soaked in water for 20 minutes, then drained
  • 1.7 cups coconut milk
  • 0.4 cup hot water
  • 14.1 oz tinned chickpeas, drained and rinsed
  • 3.5 oz sweetcorn kernels (frozen, fresh or tinned)
  • 1.8 oz baby spinach
  • 0.4 oz fresh coriander, finely chopped
  • 1 pinch sea salt and freshly ground black pepper

Details

  • Cuisine: Sri Lankan
  • Recipe Type: Curry
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. Melt the coconut oil in a large saucepan over a medium heat, then add the ginger, garlic, bay leaf, shallot, curry leaves and lemongrass (if using), and sauté for 2–3 minutes until softened and lightly coloured.
  2. Add the curry powder and drained cashews, along with a pinch each of salt and pepper, and cook, stirring, for 2–3 minutes.
  3. Add the coconut milk, hot water and chickpeas, bring to a simmer, cover and cook for 20 minutes.
  4. Add the sweetcom and spinach, re-cover and cook for a further 2–3 minutes to gently cook the greens.
  5. Remove from the heat, stir through the coriander and serve.

This recipe is from Eat to Beat Illness by Dr Rupy Aujla. Published by Harper Thorsons, £16.99.

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