Sri Lankan Cashew Curry

Vegetarian cashew curry rich in flavor and nutrients.
Sri Lankan Cashew Curry recipe by Dr Rupy Aujla

Serves: 4 portions.
Time: approx. 30 minutes

Cashew Curry 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!

Variations

+Try peas instead of sweet corn.

+Green radish leaves, chard or other leafy greens instead of spinach.

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 portions.
Time: approx. 30 minutes.

Cashew Curry 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
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 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.
3. 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.

+Green radish leaves, chard or other leafy greens instead of spinach.

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