Recipes
Date posted: 05/07/2021
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.