Vegetable Curry with Cashews Recipe

Here’s a healthy vegetable curry recipe that’s great for lunch or dinner.

You can also include a cup of cooked chickpeas for an added source of protein.

Ingredients:

• 3 tsp olive oil
• 2 cloves garlic, chopped
• 1 tsp ground cumin
• 1 tsp turmeric
• 2 tsp ground coriander
• 1.5cm ginger root, chopped
• 1 medium eggplant
• 1 small sweet potato, diced
• 1 small cauliflower, cut into florets
• 100g green beans, chopped
• 200ml coconut milk
• 450g tomatoes, chopped
• 100g raw cashew nuts
• Brown rice
• Natural yoghurt

 Method:

1. Add the oil to a heated pan and fry the garlic and spices for 3-4 minutes over medium heat.
2. Add all the vegetables to the pan, stirring gently through the spices. Fry gently for 5-7 minutes.
3. Add coconut milk to the vegetables, mix thoroughly and then add chopped tomatoes.
4. Cover and cook for 20 minutes.
5. Stir cashews into the vegetable mix and simmer covered for a further 3 minutes.
6. Serve with boiled brown rice and a dollop of natural yoghurt.