Spinach and Cashew Curry



As the evenings get longer and brighter, why not try this healthy Cashew and Spinach Curry served with coconut brown rice as a fragrant, fresh and guilt free alternative to a Friday night takeaway or Sunday roast? The cashews add a creaminess and an extra protein punch whilst the bright spinach provides essential Vitamins K, A, C and folic acid of which many of us are lacking. The sauce is free from greasy oils and fats, works fantastically with added fish, chicken or vegetables and can easily be adapted to be vegan and dairy free. Best of all, it only takes half an hour to throw together (we promise!), uses only a handful of economical ingredients and can be stored in the freezer for up to one month for use in futures dishes. Recipe to follow on the website soon. Enjoy!

Spinach and Cashew Curry
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  1. 500g fresh, washed spinach.
  2. 4 tbsp vegetable oil
  3. 4 cardamon pods
  4. 5cm cinammon stick
  5. 3 bay leaves
  6. 4 green chillies (chopped)
  7. 1 large onion (sliced)
  8. 1 peeled head garlic (cloves whole)
  9. 2cm piece of ginger (peeled and chopped)
  10. 3 large tomatoes (chopped)
  11. 1 big handful of cashew nuts
  12. 2 tsp ground coriander
  13. 2 tsp coriander seeds
  14. 2 tsp tumeric
  15. 2 tsp garam masala
  16. 4 tbsp yogurt / coconut milk / cream
  17. 2 tbsp lime juice
  18. salt and pepper.
  19. 75g brown rice per person
  20. Added ingredients : Fish, prawns, chopped chicken, mushrooms, butternut squash, tofu etc.
  1. 1. Heat oil in a pan.
  2. 2. Add cinnamon stick, cardamon pods, coriander seeds and bay leaves and fry for 1 minute.
  3. 3. Add chillis, onion, cashews and the rest of the spices. Fry until the onions are caramelised, stirring regularly.
  4. 4. In a blender, blitz tomatoes, ginger and garlic until a smooth paste.
  5. 5. Remove the cinammon stick and bay leaves from the onion and chilli mixture, set to one side and add the mixture to the blender. Blend until smooth, or until the consistency you wish.
  6. 6. Pour the mixture back in to the pan and re-add the bay leaves and cinammon stick.
  7. 7. Add the yogurt or alternative.
  8. 8. In the blender, blitz the spinach with a little water, the lime juice and salt and pepper to taste until a puree consistency.
  9. 9. Add the spinach mixture to the pan. Heat until begins to bubble then turn down the heat and simmer.
  10. 10. At this point add any fish/meat/vegetable extras.
  11. 11. Put the lid on the pan and heat until cooked.
  12. 12. Cover the brown rice in water and cook until al-dente. At this stage, removed the water and add a can of coconut milk. Heat until most of the liquid is evaporated and serve.
  13. 13. Enjoy!
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