Creamy Cashew Chickpea Curry

SERVES 6

READY IN 55 MINUTES

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This Creamy Cashew Chickpea Curry is the perfect one pan meal to make on a Sunday and feast on all week long. I’ve made a few batches of this and chucked in the veggies I had in my fridge ready to freeze and enjoy at a later date. The cashews add a delicious creaminess whilst keeping it vegan.

The Recipe

Ingredients

200g of cashews
1 tbsp of olive oil or ghee
4 garlic cloves sliced
1tsp if yellow mustard seeds
1 thumb of grated ginger
1 tsp of cayenne
1tsp if cumin
1tsp garam masala
1 tsp of coriander powder
1 can of rinsed chickpeas
1 beef tomato chopped
1 courgette cubed
1 tin of chopped tomatoes
100g of frozen spinach

Directions

Soak cashews in boiled water so it’s just covered and leave for at least 15 minutes then blend until smooth.

Fry the spices in oil for a minute then add chickpeas and stir well

Next, add the vegetables followed by the can of tomatoes and cashew cream

Simmer for 30 minutes then serve with rice or flatbreads and an optional extra sprinkle of chilli