Ingredients
Scale
- 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.
Instructions
- 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
Nutrition
- Serving Size: 4