Vegetarian cashew curry rich in flavor and nutrients.
This is one of the recipes featured in the #planetaryhealthchallenge. It is made by Dr. Rupy Aujla, founder of The Doctor’s Kitchen, and is featured in his cookbook called Eat to Beat Illness.
To find similar recipes click here.
Serves 4.
Time: approx. 30 minutes.
Ingredients
- 2 tbsp coconut oil
- 15 g ginger
- 5 garlic cloves
- 1 package of baby leaves (optional)
- 1 shallot
- 8-10 curry leaves (optional)
- 6 cm piece of lemongrass (optional)
- 3 tsp curry powder
- 250 g unsalted cashews
- 400 g low-fat coconut milk
- 100 ml hot water
- 400 g chickpeas
- 100 g sweetcorn kernels
- 50 g baby spinach
- 10 g fresh coriander
- Sea salt
- Ground black pepper
Preparation
- Melt the coconut oil in a large saucepan on medium heat, then add chopped ginger, garlic, baby leaf, shallot, curry leaves, and lemongrass and sauté for 2-3 minutes until softened and lightly colored.
- Add the curry powder and drained cashews, along with a pinch of salt and pepper, and cook, stirring, for 2-3 minutes. Add the coconut milk, hot water and chickpeas, bring to a simmer, cover and cook for 20 minutes.
- Add the sweetcorn and spinach, cook for a further 2-3 minutes. Remove from the heat, stir and serve. Enjoy alone or with brown rice!
Variations
+ Try peas instead of sweetcorn.
+ Try green radish leaves, chard or other leafy greens instead of spinach.