Vege cashew curry
Nutrition Info.(per serve)
- 1 cup canned chopped tomatoes (with juice)
- 3 tablespoons cashew nuts
- 1 spring onion, finely sliced
- 1 small carrot, finely sliced
- 2 white mushrooms, finely sliced
- 1/2 teaspoon olive oil
- 1/2 cup cauliflower florets
- 1/2 cup green peas (fresh or frozen)
- 1/4 cup canned drained chickpeagarbanzoXsgarbanzosX
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- fresh coriandercilantroX leaves, to garnish
- 1/2 cup boiled brown rice, to serve
- 2 tablespoons low-fat plain yoghurt, to serve
Total fat 20g
Saturated fat 4g
Dietary fibre 20g
1 In a bowl, soak tomatoes and cashews for 30 minutes.
2 Heat oil in a heavy-bottomed pan. Add spring onion and cook for 1 minute, stirring occasionally with a wooden spatula. Add carrot, mushroom, cauliflower, peas and tomato mixture. Sir well, cover pan and bring to the boil.
3 Add chickpeas, curry powder and salt. Reduce heat and simmer for 2–5 minutes. Garnish with coriander. Serve with rice and yoghurt.
- If you don’t like spicy food, replace curry powder with 1/2 teaspoon each of turmeric, ground cumin seeds, ground coriander seeds and sweet paprika.
- Peanuts work well in this recipe, too.
- Go fancy and garnish with a sprinkle of poppy seeds or sesame seeds.
- Add chilli for a spicier flavour.
- Make it gluten free: Check curry powder (or ground spices if using) are gluten free.
- Make it vegan: Serve with soy yoghurt instead.
Ground spices are added towards the end of cooking, otherwise they’ll cook out too much and the dish will taste dull.
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