Tomato & Cashew Curry

Tomato and Cashew Curry

Anna + Em
We are LOVING our curries right now… give us the sniff of cool weather and we are slow cooking, eating soups and curries. This Tomato and Cashew curry is a new one, based on one we saw online, but we’ve added our own SSH tweeks (of course!). Curries are brilliant additions to your Meal Prep roster – so double the recipe and serve one now, and one later (freezes for up to 3 months).
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Prep Time 20 minutes
Cook Time 35 minutes
Course MDinner, WDinner
Servings 5 serves
Calories 569 kcal

Ingredients
  

  • 1 onion chopped
  • 1 carrot chopped
  • 2 cups pumpkin chopped
  • 1/2 cup cashews soaked in hot water for 20 minutes and rinsed
  • 4 cloves garlic
  • 400 g tomatoes canned
  • 400 ml coconut milk canned
  • 1/2 cup water
  • 2 tbsp curry powder or more to taste
  • 1 1/2 tbsp maple syrup
  • 1 tbsp tamari or soy sauce
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp smoked sweet paprika
  • 1/4 tsp garam masala
  • 1/4 tsp ground coriander
  • 1 cup cauliflower florets
  • 1/2 cup broccoli florets
  • 1/2 cup green beans
  • 750 g chicken or your choice of protein. To keep it vego use legumes or tofu

TO SERVE

  • 2 cup Rice cooked according to intruction
  • Fresh coriander leaves
  • Pappadam
  • 5 tbsp Natural yoghurt

Instructions
 

  • If your rice is not already cooked, do this now according to instructions. Set aside.
  • In a medium pot, sauté onion and 2 cloves sliced garlic with 1 tbsp olive oil for a few minutes. Add a pinch of sea salt and continue to sauté until they become tender.
  • Add paprika, garam masala, coriander powder, curry powder, and 1 tbsp olive oil. Stir constantly for a few minutes.
  • Add pumpkin and carrot. Continue to heat for a few more minutes.
  • Add tomato, water, maple syrup, salt, and tamari, and bring it to a boil. Reduce heat and cover with a lid. Simmer for 30 minutes over low heat.
  • In a blender, place everything from the pot, plus 2 cloves garlic, cashew nuts, and blend well. Pour it back into the pot. Add tin of coconut milk according to your preference. Add any extra veg that you might have on hand – we love cauliflower florets, green peas, broccoli, green beans.
  • Simmer til veg are cooked through (to hasten this process, you can steam veg first, then add to curry sauce). Add in your choice of protein (legumes, tofu) and heat it until warm.
  • Add salt and pepper to taste.
  • Serve with fresh coriander and brown rice, or naan.

Notes

For your veg portion, use 2 cups of any or all …cauliflower florets, broccoli florets, green peas, green beans, zucchini, pumpkin, potato & sweet potato. 
You can keep this recipe vego by using tofu or legumes, instead of chicken or mix it up and use lamb or beef in place of the chicken. 
STORAGE
This will keep in the fridge for 3-5 days or freeze for up to 3 months. 

Nutrition

Calories: 569kcalCarbohydrates: 43gProtein: 41gFat: 27gSaturated Fat: 17gFiber: 4gSugar: 11gVitamin C: 40mgCalcium: 121mgIron: 6mg
Keyword chicken, curry
Tried this recipe?Let us know how it was!