- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 20 minutes
- Effort: easy
- 100 g cashew nuts
- 500 g mixed seasonal vegetables, such as broccoli, cauliflower, squash and swede, cut into 2-3cm chunks
- 2 tbsp sunflower oil
- 1 onion, finely sliced
- 3.5 piece ginger, peeled and crushed or very finely chopped
- 2 cloves garlic, crushed
- 2 green chillies, slit lengthways
- ¼ tsp ground turmeric
- 400 g can coconut milk
- 4 green cardamom pods
- 4 cloves
- 2 cm piece cassia bark or cinnamon sticks
- 5-6 fresh curry leaves
- 1 tbsp chopped coriander
- 200 g spinach
- steamed rice
- onion salad
1. Put the cashew nuts in a heatproof bowl, cover with hot water from the kettle and leave to soak for 1 hour.
2. In a saucepan of boiling, salted water, blanch the seasonal vegetables in turn for 1-2 minutes, then scoop out and refresh in cold water. Set aside to drain thoroughly.
3. Heat the oil in a large pan and fry the onion for 3-4 minutes, or until softened but not coloured. Add the ginger, garlic and chillies and fry for 2-3 minutes over a medium heat.
4. Mix the turmeric with 125ml water, then pour into the onion mixture.
5. Drain the cashew nuts and place in a food processor with the coconut milk. Blend to a smooth paste then stir the paste into the onion mixture.
6. Slowly bring the curry to the boil, stirring occasionally. When it begins to boil, add the cardamom, cloves, cassia or cinnamon and curry leaves. Reduce the heat to a simmer and season to taste with salt. Simmer until the curry begins to thicken.
7. Stir in the coriander, then add the blanched seasonal vegetables and simmer for 5-6 minutes, or until the vegetables are tender.
8. Stir in the spinach and, once it has wilted, serve the curry with steamed rice and a fresh onion salad.
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