This simple and satisfying curry can be made a few days in advance or as soon as you fancy it!
The cashews. Soak them. The longer the better. It will make for an easier blend and a less grainy sauce. Adding them really elevates this curry. It adds a creaminess without having to add real cream. It also provides a dose of healthy fats and ups the protein content! Win-win.
If you have the time, cook this for as long as possible. Let those flavours really develop – trust me, its worth it! Leave it to simmer and have a cuppa.
I served this with brown rice, but you can serve with whatever you like.. white rice, naan bread, cauliflower rice, veggies, nothing, everything.. the choice is yours!
- 1 Large Onion
- 1 tsp Coconut Oil
- 35 g Cashews in 200 ml Cold Water
- 1 Tin Chopped Tomatoes
- 1 Tin or 250 g Chick Peas
- 500 ml Water
- 1-2 Garlic Cloves
- 1 Medium Carrot
- 150 g Frozen Peas
- ½ tsp Cumin Seeds
- 1 tsp Ground Cumin
- 1-2 tsp Chilli Powder (depending on how hot you like it)
- ¼ tsp Mustard Seeds
- 2 tsp Curry Powder
- 1 tsp Salt
- Soak the cashew nuts in the cold water
- Heat oil in a large pot, chop the onions and garlic and add to the oil. Cook for a few minutes
- Add cumin seeds and mustard seeds until browned and fragrant
- Add tomato puree, mix and add chopped carrots
- Cook for 5 minutes
- Add chopped tomatoes, chickpeas and water
- Simmer for 30-45 mins
- Add garden peas and blended cashew nuts
- Cook on a low heat until thickened
Per Serving | 255 cals | 11 g protein | 31 g carbs | 9.1 g fat |