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.

Prep time
15 minutes
Cook time
50 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Contains
Nuts
Ingredients
Serves 4
white onion
sliced
tomatoes
roughly chopped
cashews
cinnamon (ground)
sweet paprika
garam masala
fenugreek leaves (dried)
(aka. kasuri methi)
king oyster mushroom
torn
spinach
olive oil
water
garlic cloves
roughly chopped
bay leaf
cardamom pods
podded
chickpeas (can)
drained and rinsed
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables

NUTRITION PER SERVING (Read more)

602kcal
Calories
22g
Protein
37g
Total Fat
54g
Carbs
17g
Fibre
11g
Sugars
177mg
Calcium
14%
 
8mg
Iron
44%
 
212mg
Magnesium
51%
 
492mg
Phosporus
39%
 
1650mg
Potassium
35%
 
63mg
Sodium
3%
 
4mg
Zinc
38%
 
1mg
Copper
128%
 
0mg
Vitamin B1
36%
 
0mg
Vitamin B2
32%
 
8mg
Vitamin B3
49%
 
1mg
Vitamin B6
61%
 
214mcg
Vitamin B9
53%
 
374mcg
Vitamin A
42%
 
0mcg
Vitamin B12
0%
 
46mg
Vitamin C
51%
 
0mcg
Vitamin D
0%
 
8mg
Vitamin E
53%
 
285mcg
Vitamin K
237%
 
Calories: 602kcal; Protein: 22g; Total Fat: 37g; Carbs: 54g; Fibre: 17g; Sugars: 11g; Calcium: 177mg (14%); Iron: 8mg (44%); Magnesium: 212mg (51%); Phosporus: 492mg (39%); Potassium: 1650mg (35%); Sodium: 63mg (3%); Zinc: 4mg (38%); Copper: 1mg (128%); Vitamin B1: 0mg (36%); Vitamin B2: 0mg (32%); Vitamin B3: 8mg (49%); Vitamin B6: 1mg (61%); Vitamin B9: 214mcg (53%); Vitamin A: 374mcg (42%); Vitamin B12: 0mcg (0%); Vitamin C: 46mg (51%); Vitamin D: 0mcg (0%); Vitamin E: 8mg (53%); Vitamin K: 285mcg (237%)
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Notes

Alternatives:
tomatoes - baby tomatoes, cherry tomatoes
chickpeas - borlotti beans, pinto beans, cannellini beans
spinach - shredded spring greens, chard, cavolo nero

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Contains
Nuts
Ingredients
Serves 4
white onion
sliced
tomatoes
roughly chopped
cashews
cinnamon (ground)
sweet paprika
garam masala
fenugreek leaves (dried)
(aka. kasuri methi)
king oyster mushroom
torn
spinach
olive oil
water
garlic cloves
roughly chopped
bay leaf
cardamom pods
podded
chickpeas (can)
drained and rinsed

Ingredients

Serves 4
white onion
sliced
tomatoes
roughly chopped
cashews
cinnamon (ground)
sweet paprika
garam masala
fenugreek leaves (dried)
(aka. kasuri methi)
king oyster mushroom
torn
spinach
olive oil
water
garlic cloves
roughly chopped
bay leaf
cardamom pods
podded
chickpeas (can)
drained and rinsed

Method

Your notes
1

Gather your ingredients.

2

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.

4

Meanwhile, place a large pan over a medium heat and add the the mushrooms torn into strips with the remaining olive oil.

5

Fry and stir for 12 to 14 minutes, until golden brown. Season and set aside. A cast iron skillet works best for this.

6

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.

7

Add the chickpeas, spinach and remaining water and cook for another 5 minutes until the greens are wilted.

8

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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