Cashew Nut Curry

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.