Possibly one of the tastiest and easy Curry’s I have rustled up, full of goodness and so satisfying without. Perfect for a Friday or Saturday night in, skip the takeaway and give this a go, invite friends round to finish it all or cook for one and freeze the rest for a later date. There’s something about cooking food from scratch, the foods we expect not to be ‘good for you’ but making your favourite take away meals, healthy wholesome and Cheap to make also.Print
- 1 onion chopped
- 4 cloves of garlic crushed
- 2 Tsp Cumin
- 3 Tsp Tikka Spice
- 2 Tsp Turmeric
- 2 Tsp Chilli Flakes
- Ginger 1cm/thumb grated
- 1 Tin Tomatoes
- Handful coriander chopped
- 1 Tin Chickpeas Drained
- 200g Mushrooms Sliced
- 400g Vegetable Stock
- 1 Cup Cashews blended (I used my nutri-blender)
- 200 g of washed spinach.
- Team it with your favourite rice mix I used brown rice and quinoa, cooked this in vegetable stock you can add peas if you wish.
- Blitz the cashews and then leave to one side.
- Next we want to create the curry paste.
- Fry off the onion and garlic in coconut oil or olive oil on a low heat for 3-4 minutes, add in the ginger, cumin, tikka spice, turmeric and chilli flakes. Add a couple tsp’s off water to keep the mix cooking slowly for another 5 minutes. Add in the chickpeas and mushrooms and cover in the paste, then add the the tomatoes and stock add half of the chopped coriander.. Cover and cook for 10- 15 minutes. At this point you can put your rice onto cook.
- After this time add in the blended cashews and stir through, this will add thickness and so much extra taste. Add the spinach to the top and then put the lid back on for 3-4 mins. After this time take off the heat and stir through the spinach and the other half of coriander.
- That’s you done, ready to eat with rice of your choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serving Size: 4
Enjoy with Rice, as a little extra I wanted to treat myself as It was the weekend so I made a cheats peshwari naan I adapted it to what I had in so I used a wheat free tortilla wrap. I used a pan and lightly toasted one side with a little coconut oil for 30 seconds on high heat, then I turned it over, added a little agave, desiccated coconut and a few flaked almonds, then after 30 seconds or so I flip it together, it tasted so good.
Behind the plant based 👇🏻
I went plant based through chemotherapy, I found it not just a great way to fill my body full of goodness but I fell in love with food all over again..why?? Because I learnt to cook in a different way, I was using nutrient rich foods as the base to any meal and balanced those cravings for carbs when I felt sicky from the drugs with good fulfilling satisfying food. Make in bulk so the times you don’t feel like cooking you can just grab it out of the fridge or freezer and you are good to go.
I had to make a positive change in a sh*tty time and I did this through food nutirion and light exercise.
Since then I have delved further into food and nutirion, learning new ingredients and ways of creating meals that are soulfully good as much as filling. I think that’s the key 🔑 physiologically if you understand the nutritious benefits from the food you eat and cook for goodness you not only get the rewards physically from eating such foods but you also feel amazing because you are taking control of your own body the sense of achievement for commuting to giving yourself goodness you is IMMENSE! I have touched on this many times, but through cancer you can feel like you are loosing control of your body, especially through chemotherapy this is a real positive way of bringing that control back to you
I’m no doctor, I’m no nutritionist, I’m first Hand experience on this ‘job’.. I’ve been there, I know how it feels both mentally and physically this is why I share as much as I can. I research and I’ve loved cooking from the moment my mum let me loose In the kitchen as a kid, this is passion and if you have passion you have sense of purpose 🙏🏻❤️
Enjoy 🙂 If you make this please tag me in your photos and let me know what you think