CURRY CASHEW RECIPE RECIPES

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CASHEW CURRY RECIPE - BBC GOOD FOOD



Cashew curry recipe - BBC Good Food image

This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander

Provided by Joe Wicks

Categories     Lunch

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 3

Number Of Ingredients 14

1 small onion , chopped
3-4 garlic cloves
thumb-sized piece ginger , peeled and roughly chopped
3 green chillies , deseeded
small pack coriander , leaves picked and stalk roughly chopped
100g unsalted cashews
2 tbsp coconut oil
1 ½ tbsp garam masala
400g can chopped tomatoes
450ml chicken stock
3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
155g fat-free Greek yogurt
10ml single cream (optional)
165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Steps:

  • Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
  • Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
  • Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
  • Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
  • Scatter with the coriander leaves and serve with the greens.

Nutrition Facts : Calories 508 calories, FatContent 22 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 4 grams fiber, ProteinContent 58 grams protein, SodiumContent 0.7 milligram of sodium

COCONUT CASHEW & BUTTERNUT SQUASH CURRY RECIPE - BBC GO…



Coconut cashew & butternut squash curry recipe - BBC Go… image

Batch cook this vegan squash and cashew nut curry and freeze for busy days when you need something quick and nutritious. It's perfect for a family meal

Provided by Shivi Ramoutar

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 12

1 tbsp oil
1 onion, finely chopped
3 garlic cloves, finley chopped
1cm piece of ginger, peeled and grated
2 tbsp mild curry powder
400g can coconut milk
200g can chopped tomatoes
75g cashew nuts, blitzed to a fine powder
4 tbsp raisins
400g can chickpeas, drained
1 large butternut squash, peeled and cut into chunks (about 750g prepared weight)
rice, naan breads and pickles, to serve (optional)

Steps:

  • Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.
  • Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.

Nutrition Facts : Calories 563 calories, FatContent 29 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 12 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.1 milligram of sodium

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