Have vegetarian dinner guests? Turn up the heat with this delicious winter warmer.
5 Spice Vege Curry Recipe INSPIRED
BY
CHEF
Prep Time: 8 minutes Serves: 4-6
CYNTHIA
LOUISE
Cooking time: 20-25 minutes Freezer friendly: Yes
Ingredients ƾ
1 cup raw cashews
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1 onion, thinly sliced
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2 tablespoons coriander
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1.2 litres water
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4 garlic cloves, finely chopped
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Salt, to taste
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2 tomatoes, roughly chopped
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2 tablespoons paprika
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Pepper, to taste
1 red chilli, roughly chopped (optional)
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2 teaspoons cinnamon
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1 teaspoon fennel
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200 grams organic tomato paste Coconut oil for frying
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6 whole cardamon pods, crushed
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3 large carrots, cut into bite-size chunks, steamed 3 large potatoes, cut into bite-size chunks, steamed
1/2 teaspoon cayenne
Method ƾ
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Add the cashews, water, tomatoes, chilli, and tomato paste to your blender.
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Blend until completely smooth and creamy. Set aside.
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Heat a medium-sized pan over high heat.
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Pour in some coconut oil.
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Add the onions, garlic, and spices and season with salt and pepper.
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Cook over medium heat for 5 minutes stirring continuously. Do not burn. Reduce the heat to low and cook for 5 more minutes.
20 more minutes over low heat. Keep stirring to prevent the sauce from sticking to the bottom. ƾ
Stir in the creamy cashew sauce. Cook for 15 minutes stirring constantly.
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When the cooking time is up, turn off the heat and allow to rest before serving. Serve with rice or quinoa.
Add your steamed veggies and allow to cook for
RSF, DF, GF, V, VEG
Praying for our Farmers! The majority of our customers reside in outer metropolitan, regional and rural areas, including many farmers who routinely use our SmartBurn product. We acknowledge the severe and lingering dry conditions experienced across Australia over the past few years. Drought effects the entire fabric of rural communities so reliant on those farming the land. Lisa and I are from a farming background and having many family and friends involved in agriculture, we pray for favourable weather and more prosperous seasons ahead in your district.
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