This recipe is a little twist on one of my all-time favourite recipes on this blog – my Butter Bean Cashew Dahl. With colder weather, I definitely find myself keen for warm comforting bowls of food for dinner, and this delicious curry definitely ticks those boxes!
Recipe (Serves 4)
- 1 tbsp olive or rapeseed oil
- 1 heaped tsp of ground turmeric
- 1 heaped tsp of ground ginger
- ¼ tsp mild chili powder
- 1 heaped tbsp of medium curry powder
- 1 red onion, peeled and chopped
- 1 garlic clove, peeled and finely chopped
- 1 red bell pepper, de-seeded and chopped into 1-inch chunks
- 1 medium courgette (head removed and dice into coins, then coins halved)
- 2 cups of broccoli florets
- 3 handfuls of spinach leaves
- 1 400ml tin of chopped tomatoes
- 1 400g tin of butter beans
- 2 tbsp tomato puree
- 200ml of water or vegetable stock
- 200g of raw unsalted cashews
- Required: A blender or food processor (to blend your soaked cashews to make the cream)
- Boil the kettle and place the cashews into a deep bowl. Pour the boiled water on top of the cashews and leave them to soak while you start cooking.
- Wash and chop your veggies and garlic as above in the ingredients list.
- Heat the oil in a medium sized pot on the hob/stove (on a medium heat), and then add the onions and garlic. Cook for 3-4 minutes to sweat the onions, then add your spices (turmeric, ginger, chili powder and curry powder), and cook for another 3-4 minutes to coat the onions in the spices.
- Next, add your veggies (except for the spinach), and cook for another 3-4 minutes to soften the veggies. Add the water/stock next and mix again.
- Add the tin of chopped tomatoes and tomato puree and stir to combine.
- Drain and rinse the butter beans, and add these to the pot, mixing them in.
- Bring the curry to the boil, and then turn the heat all the way down to a simmer (on the lowest heat setting).
- Transfer the soaked cashews with about 100-150mls of the boiled water you soaked them in to your food processor. Blitz the cashew/water mix until you have a thick liquid consistency.
- Pour the cashew cream into your simmering curry and stir it in to fully combine.
- Finally, add the spinach leaves, and allow them to wilt in the curry as it simmers.
- Simmer for about 10 minutes on the lowest heat, stirring frequently.
- You’re done! Serve with your choice of side – options like brown rice, quinoa, spelt or even roasted sweet potato are all lovely, or just with extra greens for a lighter meal.
Enjoy guys! As always, tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!