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
Details
- Cuisine: Sri Lankan
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- 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.
- Add the curry powder and drained cashews, along with a pinch each of salt and pepper, and cook, stirring, for 2–3 minutes.
- Add the coconut milk, hot water and chickpeas, bring to a simmer, cover and cook for 20 minutes.
- Add the sweetcom and spinach, re-cover and cook for a further 2–3 minutes to gently cook the greens.
- 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.
You might also like:
Shiitake and cashew black bean stir-fry
Cinnamon-spiced chickpea curry
Potato, paneer and chickpea curry