Vegan Cashew Curry
Can I just say, this is the first time I've cooked cooked cashews for this long in a curry and WOW. When soaked in curry sauce over time they become plump, soft and tender. So satisfying to bite into! Anyway cashew rant over.
This curry is really versatile. If you have a nut allergy or just don't fancy cashews, skip the cashews. If you eat meat, add some meat. But in my humble opinion, this curry is absolutely perfect as it is. Creamy, comforting, and gently spiced. Its like a nurturing hug in bowl...or plate.
Serves 4 people for two days, or 8 people for 1 day
For this recipe you will need -
1 can of coconut milk
1 teaspoon mustard seeds
2 cans chopped tomatoes
1 tablespoon tomatoe puree
2 heaped tablespoons Garam Masala or mild curry powder
4 cloves of garlic and a thumb sized piece of ginger. I use Nishaan frozen minced ginger and garlic when I'm out of the fresh stuff and it works just fine.
1 large white or red onion, chopped. I use pre chopped frozen onion when I'm feeling lazy!
2 tins green lentils
2 large sweet potatoes cut into chunks
1 heaped teaspoon turmeric
Chilli powder to taste
Salt and pepper to taste
Small cup of raw cashews
In a large saucepan, heat a large tablespoon of coconut oil
Add the onion, garlic and ginger and soften for a few minutes
Add the dry spices, tomato puree and make a paste, adding more oil if its looking too dry
Fry for about 5 minutes, stirring to ensure the paste does not stick to the pan
Add coconut milk, tinned tomatoes, lentils, stockand season with salt and pepper to your liking
Add the sweet potato and cashews
Cover and simmer on a medium heat for 30 minutes or until the potatoes are soft
Throw in some baby spinach in the last couple of minutes of cooking.
This curry is substantial enough on its own, but would also be delicious with quinoa, brown rice or chapatti. Top it off with some fresh coriander.