Cashew Chickpea Curry

Name: Cashew Chickpea Curry with Eggplant and Chapatis
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 40 Grams of Cashew nuts; 1 Piece of Brown onion; 15 Grams of Fresh coriander; 1 Piece of Eggplant; 240 Grams of Chickpeas; 20 Grams of Salted vegan butter; 1 Tsp of Salt; 20 Grams of Ginger garlic paste; 5 Grams of Curry powder; 2 Grams of Smoked paprika powder; 2 Grams of Turmeric powder; 1 Piece of Vegetable stock cube; 400 ML of Water; 50 Grams of Tomato paste; 200 Grams of Coconut cream; 1 Piece of Carrot; 60 Grams of Baby spinach; 30 Grams of Golden raisins; 1 Piece of Lime; 4 Piece of Chapati; 10 Grams of Nigella seeds

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 13*

10 Grams

Allergens

*1 Peanuts, *2 Tree Nuts, *15 Celery, *14 Sulphur Dioxide, *10 Wheat, *11 Gluten, *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)	49.2
of which saturated (g)	28.8
Carbohydrates (g)	124
of which sugars (g)	30.3
Fibers (g)	26.4
Proteins (g)	32.3
Salt (g)	5.8

*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

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.

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.

3 Simmer

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

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.

5 Bake chapati

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

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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