Cashew Curry with Chickpeas and Crispy Mushrooms
This curry is so simple to make and the flavours are incredibly luxurious. The silky texture from the cashews in this curry deliver a beautiful mouthfeel and we've packed it with nutrient dense ingredients, antioxidant rich mushrooms and chickpeas for plant protein protein.
- Access over 800 research backed recipes
- Personalise food for your unique health needs
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
tomatoes - baby tomatoes, cherry tomatoes
chickpeas - borlotti beans, pinto beans, cannellini beans
spinach - shredded spring greens, chard, cavolo nero
Ingredients
Instructions
Gather your ingredients.
Heat half the olive oil in a large pot over a medium heat and add the onions, garlic and fry for a few minutes. Then add the tomatoes, cashews, cinnamon, fenugreek, paprika, garam masala, bay leaf and cardamom.
Add 1/3 of the water, stir through the ingredients and cover with a lid. Cook for 40-45 minutes, over low heat until all the ingredients have broken down.
Meanwhile, place a large pan over a medium heat and add the the mushrooms torn into strips with the remaining olive oil.
Fry and stir for 12 to 14 minutes, until golden brown. Season and set aside. A cast iron skillet works best for this.
When the curry is ready, remove the bay leaf from the mixture, and blend with a hand blender into a thick sauce. Season with salt and black pepper.
Add the chickpeas, spinach and remaining water and cook for another 5 minutes until the greens are wilted.
Top with the fried mushrooms, extra fengreek leaves and serve.
Notes
Alternatives:
tomatoes - baby tomatoes, cherry tomatoes
chickpeas - borlotti beans, pinto beans, cannellini beans
spinach - shredded spring greens, chard, cavolo nero