Cashew Curry with Chickpeas and Crispy Mushrooms
This curry is so simple to make and the flavours are incredibly luxurious. The silky texture from the cashews in this curry deliver a beautiful mouthf...eel and we've packed it with nutrient dense ingredients, antioxidant rich mushrooms and chickpeas for plant protein protein. Read more This curry is so simple to make and the flavours are incredibly luxurious. The silky texture from the cashews in this curry deliver a beautiful mouthfeel and we've packed it with nutrient dense ingredients, antioxidant rich mushrooms and chickpeas for plant protein protein.
points
protein
fibre
vegetables
points
protein
fibre
vegetables
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
tomatoes - baby tomatoes, cherry tomatoes
chickpeas - borlotti beans, pinto beans, cannellini beans
spinach - shredded spring greens, chard, cavolo nero
points
protein
fibre
vegetables
Ingredients
Method
Gather your ingredients.
Heat half the olive oil in a large pot over a medium heat and add the onions, garlic and fry for a few minutes. Then add the tomatoes, cashews, cinnamon, fenugreek, paprika, garam masala, bay leaf and cardamom.
3. Add 1/3 of the water, stir through the ingredients and cover with a lid. Cook for 40-45 minutes, over low heat until all the ingredients have broken down.
Meanwhile, place a large pan over a medium heat and add the the mushrooms torn into strips with the remaining olive oil.
Fry and stir for 12 to 14 minutes, until golden brown. Season and set aside. A cast iron skillet works best for this.
When the curry is ready, remove the bay leaf from the mixture, and blend with a hand blender into a thick sauce. Season with salt and black pepper.
Add the chickpeas, spinach and remaining water and cook for another 5 minutes until the greens are wilted.
Top with the fried mushrooms, extra fengreek leaves and serve.
Notes
Alternatives:
tomatoes - baby tomatoes, cherry tomatoes
chickpeas - borlotti beans, pinto beans, cannellini beans
spinach - shredded spring greens, chard, cavolo nero
User comments (11)
Very easy and delicious.
Amazingly creamy
Yum yum!!! Hearty, tasty and satisfying. Very easy to make and a versatile base if you want to boost the protein. We served it with harissa monk fish - was delicious and very filling! Perfect for a New Zealand week day winter meal!
Delicious sauce, really love this dish!
Absolutely lovely, such nice flavours and didn’t take long to make, will definitely be making again.
Yet again a very easy recipe to make. Full and flavour and absolutely delicious.
We've also added tempeh to this dish also previously for an extra protein boost
Super tasty!
Delicious and easy. Added silken tofu and added garam masala at the end (Dipna always says to add at the end)
We really liked this. I had to substitute the fenugreek as I didn’t have any (I used maple syrup instead), and I added some aminos to it for a little more flavour. We’ll have this one again for sure.
Lots of flavour and enjoyed eating it. Struggled to blend to the consistency in the photo, but might have used too big a pan. Will try a smaller one next time. The crispy mushrooms were delicious!
We hadn’t cooked with oyster mushrooms before. Took a few mouthfuls to get used to their texture but in the end I found them ‘meaty’ and substantial and they complemented the dish well. I added some fenugreek leaves for extra seasoning which was nice. It was actually a bit refreshing to have a curry that wasn’t spicy. My husband and I are both agreed this was a different and tasty dish!