Ingredients
- Coconut oil 2 tbsp
- Red onion, thinly sliced 1
- Curry leaves 6-8
- Garlic cloves, sliced 6
- Ginger, chopped 5cm
- Green chillies, chopped 2
- Mustard seeds 1 tsp
- Garam masala 1 tsp
- Ground turmeric 1 tsp
- Coriander seeds 1 tsp
- Cumin seeds 1 tsp
- Fenugreek seeds ½ tsp
- Everyday Favourites salt 1 tsp
- Cashew nuts 100g
- Everyday Favourites chopped tomatoes tin 400g
- Greenyard frozen garden peas 350g
- Coconut milk 200g
- Lime juice 1
- Coriander leaves, chopped 2 tbsp
To serve
- Rice and roti
Method
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- Place the coconut oil into a saucepan over a medium-high heat. Once melted, add the onions and curry leaves and fry for 4-5 minutes until translucent but not browned. Remove the curry leaves, and add the garlic, ginger and green chillies and fry for a further 2-3 minutes until aromatic.
- Add the spices and 50g cashew nuts and toast for 2 minutes. Add the tinned tomatoes, fill the tin with water and add to the saucepan. Remove from the heat and blend until smooth using a stick blender, or alternatively place into a liquidizer or blender.
- Return the mixture to the heat and add the garden peas and coconut milk. Bring to a simmer and cook for 5 minutes. Meanwhile, toast the remaining 50g cashews in a heavy bottomed frying pan over a medium heat for 5 minutes until golden.
- Add the toasted cashews to the curry along with the lime juice and coriander leaves.
- Serve with rice and roti.
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