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.
points
protein
fibre
vegetables
points
protein
fibre
vegetables
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
points
protein
fibre
vegetables
Ingredients
Method
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.
3. 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
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