Vegetable Curry Topped with Cashew Nuts

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 Vegetable Stock to boiling water and add to the vegetables. Simmer for ± 12 minutes until butternut is […]

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 cups (450 g) cubed butternut, 2 cm x 2 cm
  • 2 cups (500 ml) boiling water
  • 2 x 25 g Ina Paarman's Liquid Vegetable Stock or 4 t (20 ml) Vegetable Stock Powder
  • 400 g tin lentils, well drained
  • 400 g tin chickpeas, well drained
  • 1 x 200 ml Ina Paarman’s Butter Chicken Coat & Cook Sauce
  • 1 T (15 ml) canola oil
  • 1 bag (200 g) baby spinach, well washed
  • 2 T (30 ml) Ina Paarman's Coriander Pesto
  • Ina Paarman's Green Onion Seasoning
  • fresh coriander to garnish
  • 100 g raw cashew nuts
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 Vegetable Stock to boiling water and add to the vegetables.

Simmer for ± 12 minutes until butternut is soft.

Stir in the drained lentils and chickpeas. Add Butter Chicken Sauce. In a frying pan, wilt the spinach with the oil. When soft, but still bright green, stir through the Coriander Pesto. Season to taste with Green Onion Seasoning. Gently stir spinach mixture into curry.

Reheat curry if made in advance. Briefly shake the nuts in a non-stick pan to toast them lightly. Serve the curry with the toasted nuts sprinkled on top, with rice and sambals.

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