Serves 4
We should all have curry on the menu once a week to benefit from the medicinal value of spices like turmeric. This mild, aromatic vegetarian curry is popular with all ages.
Recipe Category

You will need

2 onions, chopped
2 T (30 ml) canola oil
2 – 3 t (10 – 15 ml) Ina Paarman’s Masala Spice
2 cloves garlic, finely sliced
2 generous cups (350 g) grated butternut
2 x 25 g Ina Paarman’s Liquid Vegetable Stock
1 cup (250 ml) boiling water
400 g tin lentils, well-drained
400 g tin chickpeas, well-drained
1 x 250 ml Ina Paarman’s Cape Malay Curry Cook-In Sauce
2 T (30 ml) Ina Paarman’s Coriander Pesto
1 bag (200 g) baby spinach, washed
Ina Paarman’s Green Onion Seasoning

1 jalapeno chilli, cut into rings
100 g cashew nuts, toasted

Method

Sauté the onions in the oil and add the Masala Spice at the beginning of the cooking process. When the onions are soft and glazed, add the garlic and butternut. Stir-fry for 2 – 3 minutes. Add the Vegetable Stock and boiling water to the vegetables. Stir in the drained lentils and chickpeas. Simmer for ± 15 minutes until the vegetables are cooked.
Add Cape Malay Curry Cook-In Sauce and Coriander Pesto and bring to a slow simmer. Add the well washed spinach (no need to dry) to the curry and stir through to cook only until wilted.
Taste and add a little Green Onion Seasoning if needed.
To toast the cashew nuts, briefly shake the nuts in a lightly oiled pan to toast them until golden.
Garnish the curry with jalapeno chilli rings and nuts.