You know those nights right before shopping day when you look in the fridge and pantry and wonder what you are going to pull together for dinner? This meal came out of one of those moments! It’s amazing what you can make out of a few basic staples found in the back of the pantry and freezer with the addition of vegetables.
This curry is such a delicious vegetarian meal. I had even the meatiest meat lover enjoy it without any complaining!
Served with steamed brown rice, it makes a comforting, healthy and not to mention hearty winter meal.
Kumara, Chickpea & Cashew Curry – serves 2-3
1 Tbspn olive oil
1 leek, sliced in half lengthways and then chopped
2 cloves garlic, chopped
Coarse iodised sea salt
Freshly ground black pepper
2 heaped Tbspns of mild curry paste (I used Thai red curry paste but Korma works also)
1 large orange kumara, peeled and chopped into medium-sized pieces
1 can coconut milk
1 can chickpeas, drained
½ cup raw cashew nuts
3 cups spinach, washed and roughly chopped
1 cup frozen peas
Brown rice to serve
Heat the olive oil in a deep pan (or saucepan) over a medium heat. Add the leek, garlic, salt and pepper and cook for 5-7 minutes until soft.
Add the curry paste and cook for 2 minutes. Add the thickened part of the coconut milk and stir for 1 minute before adding the rest of the can and stirring.
Add the kumara, chickpeas and cashews. Bring to the boil and then turn the heat down and simmer for ~15 minutes or until the kumara is cooked.
Add the spinach and peas and cook for a few minutes or until the peas are cooked and warmed through
Taste and adjust with lemon juice, salt and pepper