Cashew Chickpea Curry

with Eggplant and Chapatis
We've kept this one mild and creamy for the whole family to enjoy!
Cals 1008 · Prot 32 · Carbs 124 · Fat 49
Vegan
30 min
Cashew Chickpea Curry with Eggplant and Chapatis
We've kept this one mild and creamy for the whole family to enjoy!
Cals 1008 · Prot 32 · Carbs 124 · Fat 49
Vegan
Ingredients
Curry
Cashew nuts 1*2*
40 Grams
Brown onion
1 Piece
Fresh coriander
15 Grams
Eggplant
1 Piece
Chickpeas
240 Grams
Salted vegan butter
20 Grams
Salt
0.5 Tsp
Ginger garlic paste
20 Grams
Curry powder
5 Grams
Smoked paprika powder
2 Grams
Turmeric powder
2 Grams
Vegetable stock cube 15*
1 Piece
Water
400 ML
Tomato paste
50 Grams
Coconut cream
200 Grams
Sides
Carrot
1 Piece
Baby spinach
60 Grams
Golden raisins 14*
30 Grams
Lime
1 Piece
Chapati 10*11*
4 Piece
Nigella seeds 3*13*
10 Grams

Allergens

*1 Peanuts, *2 Tree Nuts, *15 Celery, *14 Sulphur Dioxide, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4214 / 1008
Fats (g) 49.1
of which saturated (g) 28.7
Carbohydrates (g) 124
of which sugars (g) 30.3
Fibers (g) 26.3
Proteins (g) 32.3
Salt (g) 5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200°C/180°C fan. Place the cashew nuts in a small bowl and cover with boiling water. Set aside. Peel and finely chop the onion. Finely chop the fresh coriander. Chop the eggplant into bite size pieces. Drain and rinse the chickpeas.
Sauté

2 Sauté

Heat a large pan over a medium-low heat with the vegan butter. Saute the onion with a pinch of salt for 3 min. Increase the heat and add the eggplant. Fry for 6 min further. Add the ginger garlic paste, coriander, curry powder, smoked paprika and turmeric and cook for 1 min further.
Simmer

3 Simmer

Add the stock cube, measured water and tomato paste. Bring to a boil, then cover and simmer for 20 min.
Prep salad

4 Prep salad

Meanwhile, peel and grate the carrots. Wash the spinach. Place the carrots, raisins and spinach leaves in a bowl and season generously with the lime juice. Toss and set aside - this is your salad.
Bake chapati

5 Bake chapati

Place the chapati on a baking tray and heat in the hot oven for 5 min or until warmed through.
Serve

6 Serve

Meanwhile, drain the cashew nuts. Grind the cashew nuts to a smooth paste in a pestle and mortar or in a food processor. Add the ground cashew nuts, chickpeas and coconut cream to the curry and simmer for 3 min further. Serve the curry with the chapati and carrot salad on the side. Garnish with the Nigella seeds.
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