Cashew Chickpea Curry

with Eggplant and Chapatis

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Instructions

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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.

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2 Sauté

Heat a large pan over a medium-low heat with the vegan butter. Sauté 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 pastecoriandercurry powdersmoked paprika and turmeric and cook for 1 min further. 

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3 Simmer

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

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4 Prep salad

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

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5 Bake chapati

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

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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 nutschickpeas 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.

Tips for fussy eaters

Serve with rice!

Pro tip

For extra creaminess, soak the cashew nuts for 2-4 hours or even overnight. Blitz along with the soaking liquid.

We've kept this one mild and creamy for the whole family to enjoy!

Cooking Time: 30 min

Equipment Required: Food processor, Pestle & Mortar

Cals 1026 · Prot 26 · Carbs 111 · Fat 60

Dairy-Free

Ingredients

Number of people

Curry

Cashew nuts 40 Grams
Brown onion 1 Piece
Fresh coriander 15 Grams
Eggplant 1 Piece
Chickpeas 240 Grams
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 1 Piece
Water 400 ML
Tomato paste 50 Grams
Coconut cream 200 Grams

Sides

Carrot 1 Piece
Baby spinach 60 Grams
Golden raisins 30 Grams
Lime 1 Piece
Chapati 4 Pieces
Nigella seeds 10 Grams

We've kept this one mild and creamy for the whole family to enjoy!

Cooking Time: 30 min

Equipment Required: Food processor, Pestle & Mortar

Cals 1026 · Prot 26 · Carbs 111 · Fat 60

Dairy-Free

Instructions

photo

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.

photo

2 Sauté

Heat a large pan over a medium-low heat with the vegan butter. Sauté 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 pastecoriandercurry powdersmoked paprika and turmeric and cook for 1 min further. 

photo

3 Simmer

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

photo

4 Prep salad

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

photo

5 Bake chapati

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

photo

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 nutschickpeas 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.

Tips for fussy eaters

Serve with rice!

Pro tip

For extra creaminess, soak the cashew nuts for 2-4 hours or even overnight. Blitz along with the soaking liquid.

Ingredients

Number of people

Curry

Cashew nuts 40 Grams
Brown onion 1 Piece
Fresh coriander 15 Grams
Eggplant 1 Piece
Chickpeas 240 Grams
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 1 Piece
Water 400 ML
Tomato paste 50 Grams
Coconut cream 200 Grams

Sides

Carrot 1 Piece
Baby spinach 60 Grams
Golden raisins 30 Grams
Lime 1 Piece
Chapati 4 Pieces
Nigella seeds 10 Grams
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