This Curry will make you all warm and cozy from the inside out, with loads of flavour, loads of vegetables and loads of nutrients.
- 100 g of cashew nuts
- 2 tbsp of rapeseed (or sunflower) oil
- 2 tbsp chopped, fresh ginger
- 2 tbsp garam masala spice mix
- 1 tsp ground cumin
- 1 tbsp honey
- 1 tsp salt
- optional chili flakes
- 400 g pureéd tomatoes
- 200 g coconut milk
- 1 onion
- 3 carrots
- 1/2 butternut pumpkin
- 200 g of large white beans or chickpeas
- 150 g of sugar snaps
- extra oil for frying
Makes 4 portions
What to do
- Mix all the spices with the 2 tbsp of oil, the honey and half of the puréed tomatoes in a blender or food mixer until it’s a smooth paste. If you want it extra spicy you can add more chilli flakes or cayenne pepper, if not it’s quite a mild curry without the chilli.
- Peel and chop up the onion, carrot and pumpkin into medium size bits.
- In a large pot, heat some cooking oil on medium heat and fry the onions and carrots for two minutes.
- Add the spice paste and fry for another two minutes.
- Add the rest of the puréed tomatoes, the coconut milk and the pumpkin and let it simmer for 15 minutes.
- Add the beans/chickpeas and the sugar snaps and let it them just get hot.
- Serve as a soup, with wild rice or pearl barley and some fresh naan bread.
Curry has a very wide and fairly vague definition, and even though it originates from the Indian subcontinent it’s today used for all kinds of spicy sauces and stews from all over Asia, Oceania and South America. A curry spice mix can be either a powder or a paste, and is actually not so hard to make yourself. Follow the link below to give it a try and make your own Garam Masala for this recipe.
Spices such as cumin, cloves and cardamom also have anti-inflammatory properties, while cinnamon, turmeric and chilli peppers have been shown to improve blood glucose levels.