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©2019 by Herbivore Health

  • Jenny

Vegetable Curry with Chickpeas and Cashew Nuts - Recipe

Updated: Jun 28, 2019


Makes: 4 Servings | Prep time: 5 minutes | Cook time: 30 minutes


Ingredients

1 can chickpeas - drained 1 handful spinach – chopped and washed 1 medium courgette – chopped and washed 5 mushrooms - washed 1 onion - diced 4 cloves garlic - crushed 1 tin chopped tomatoes ½ cup cashew nuts 1 tsp coriander leaf ¾ tsp ground cumin ½ tsp garam masala ½ tsp hot curry powder ½ tsp chilli powder ¼ tsp turmeric ¼ tsp ground black pepper

Rice or flatbread to serve (optional)

1 Saucepan


Method

1) Cook the onion in a little oil or water until soft (about 5 minutes)


2) Add chopped tomatoes and cook, stirring regularly (about 5 minutes)



3) Add the spices and cook, stirring regularly (about 5 minutes)




4) Add the garlic and stir


5) Add the courgette and mushrooms and stir


6) Add the Chickpeas and stir, allow to cook (about 5 minutes)



7) Add the cashew nuts and spinach and cover to wilt, stirring regularly (about 10 minutes)


Serve hot with flatbread or rice (optional)