Cashew Chickpea Curry

with Eggplant and Chapatis
We've kept this one mild and creamy for the whole family to enjoy!
Cals 1402 · Prot 28 · Carbs 116 · Fat 100
Vegan
Try Hello Chef Now
30 min
Cashew Chickpea Curry with Eggplant and Chapatis
We've kept this one mild and creamy for the whole family to enjoy!
Cals 1402 · Prot 28 · Carbs 116 · Fat 100
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Cashew nuts
40 Grams
Brown onion
1 Piece
Fresh coriander
15 Grams
Eggplant
1 Piece
Chickpeas
260 Grams
Salted vegan butter
125 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 Piece
Nigella seeds
10 Grams

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.

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 pastecoriandercurry powdersmoked 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 carrotsraisins 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 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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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