Cashew Nut Curry – Serves 4
Shopping List
1 Tablespoon of Sunflower Oil
2 Onions – Sliced
2 Peppers – Cut into bite sized pieces
6 Baby Corns – Cut into bite sized pieces
2 Chillies - Sliced
Thumb sized piece of Ginger - Grated
3 Cloves of Garlic - Grated
Spice Mix:-
1/4 Teaspoon of Ground Cloves
1 Teaspoon of each of the following Paprika, Cumin, Ground Coriander and Crushed Dried Chilli.
1 Tablespoon of Turmeric
2 Tomatoes - Chopped
1 Tin of Coconut Milk
1 Stock Cube
1 Tablespoon of Soft Dark Brown Sugar
1 Teaspoon of Salt
1 Tin of Chickpeas
100g of Cashew Nuts
Juice of 1 Lime
30g of Fresh Coriander - Chopped
6 Stalks of Tender stem Broccoli
100g of Spinach or a bag of mixed leaves.
Method
Fry the Onion in the sunflower oil on a medium heat for about 5 minutes. Add the peppers and baby corn and fry for a few minutes. Add the chillies, ginger and garlic. Stir in the spice mix. Add the tomatoes, coconut milk, stock cube, sugar and salt and give the mixture a good stir. Next add the chickpeas, cashew nuts, lime juice and coriander. Simmer on a low heat for 15 minutes. Add the broccoli and cook for a further 5 minutes, next add the spinach and cook for a further 5 minutes.
Serve the curry with roasted cubes of potato and sweet potato or rice.
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