Natural by Anne Sheasby

Author:Anne Sheasby [Anne Sheasby]
Language: eng
Format: epub
ISBN: 978-1-4723-9827-7
Publisher: Parragon Books Ltd
Published: 2015-09-25T04:00:00+00:00

Cashew & Chickpea Curry

Crammed with chickpeas and cashew nuts, this tasty curry is brimming with essential nutrients including fibre and protein.

Per serving: 720 Kcals / 44.7g fat / 19.5g sat fat / 62.8g carbs / 8.8g sugar / 7.3g fibre / 16.5g protein / 0.9g salt

Serves 4

Prep: 15 minutes

Cook: 40–45 minutes

150 g/5½ oz potatoes, chopped into bite-sized pieces

3 tbsp vegetable oil

1 onion, chopped

2 garlic cloves, chopped

3-cm/1¼-inch piece fresh ginger, finely chopped

1 tsp cumin seeds

1 tsp chilli powder

½ tsp ground turmeric

½ tsp ground cinnamon

400 g/14 oz canned chickpeas, drained and rinsed

150 g/5½ oz cashew nuts

350 ml/12 fl oz vegetable stock

100 g/3½ oz creamed coconut

1 tbsp chopped fresh coriander, to garnish

400 g/14 oz freshly cooked rice, to serve

1. Place the potatoes in a large saucepan of boiling water and cook for 10–15 minutes, until tender but still firm.

2. Heat the oil in a large saucepan over a medium heat. Fry the onion, garlic, ginger, cumin seeds, chilli powder, turmeric and cinnamon for 5 minutes, or until the onion is soft and translucent.

3. Stir in the boiled potatoes, chickpeas and cashews, and cook for a further 3 minutes. Stir in the stock and the creamed coconut and stir until the coconut melts into the dish. Reduce the heat to low and continue to cook for 15 minutes, or until thick and creamy.

4. Garnish with coriander and serve immediately with the freshly cooked rice on the side.

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