Sri Lankan Cashew Curry
A perfect meal for the weekend
Vegetarian cashew curry rich in flavor and nutrients.
Prep Time:
10m
Cook Time:
20m
Serves:
4
Ingredients:
- 2 tbsp coconut oil
- 15 g root ginger
- 5 garlic cloves
- 1 package 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 thin coconut milk
- 1OO ml hot water
- 400 g chickpeas
- 1OO g sweetcorn kernels
- 50 g baby spinach
- 10 g fresh coriander
- Sea salt
- Ground black pepper
Preparation:
1.
Melt the coconut oil in a large saucepan on medium heat, then add chopped ginger, garlic, baby leaf, shallot, curry leaves, and lemongrass and saute for 2-3 minutes until softened and lightly colored.
2.
Add the cuny powder and drained cashews, along with a pinch each 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.
3.
Add the sweet com and spinach, re-rand cook for a further 2-3 minutes to gently cook the greens. Remove from the heat, stir through the coriander and serve. Enjoy alone or with brown rice!
4.
Variations:
1. Try peas instead of sweet corn.
2. Green radish leaves, chard or other leafy greens instead of spinach.
