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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...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. 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. 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.

Why is this healthy?

Diet

Pescatarian Vegan Vegetarian

Contains

Nuts

Ingredients

Serves 4

Metric Imperial

olive oil

white onion

sliced

garlic cloves

roughly chopped

tomatoes

Swaps: baby tomatoes

roughly chopped

cashews

cinnamon (ground)

sweet paprika

garam masala

bay leaf

fenugreek leaves (dried)

(aka. kasuri methi)

cardamom pods

podded

king oyster mushroom

torn

chickpeas (can)

drained and rinsed

spinach

Swaps: cavolo nero

water

Share ingredients

Ingredients

Serves 4

Metric Imperial

olive oil

white onion

sliced

garlic cloves

roughly chopped

tomatoes

Swaps: baby tomatoes

roughly chopped

cashews

cinnamon (ground)

sweet paprika

garam masala

bay leaf

fenugreek leaves (dried)

(aka. kasuri methi)

cardamom pods

podded

king oyster mushroom

torn

chickpeas (can)

drained and rinsed

spinach

Swaps: cavolo nero

water

Share 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.

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