A mild saucy curry made with cashew nuts.
Suitable for young children and up.
Free from: Sugar, Wheat, Gluten and Dairy. Vegan. Serves 5
¾cup cashew nuts, 1½ cups chickpeas sprouts, 1 medium onion, 1 bay leaf (optional), 3 cloves of garlic, ¼ tsp chilli powder, ½ tablespoon cumin powder, ½ tablespoon coriander powder, ½ tablespoon garam masala, 4 tomatoes, 1 red or green bell pepper, 6 sprigs coriander (aka. cilantro – optional).
Special Equipment: Blender, food processor or grinder.
Preparation: i. Soak cup of cashew nuts in water for 2 to 8 hours.
- Sprout chickpeas to yield 1½ cups of chickpea sprouts.
- Boil chickpeas till soft. Alternatively, use a pressure cooker to save time.
- Fry 1 finely chopped medium onion in oil/butter/ghee on medium heat with 1 bay leaf (optional).
- When the onion starts to turn golden, add 3 cloves of garlic – minced or crushed, with tsp chilli powder, tablespoon cumin powder, tablespoon coriander powder, and tablespoon garam masala. Add more oil if necessary and fry on medium-low heat for about 5 minutes.
- Remove the bay leafy and add in 1½ cups of boiled chickpeas, a red or green pepper (chopped) and salt. Allow it to fry while preparing the tomatoes. Add a splash of water if necessary.
- De-seed, peel and blend 4 medium tomatoes. Add in the tomatoes, and salt. Allow to cook on medium heat for just a few minutes while prepping the cashew sauce.
- Add the soaked cashew nuts to a blender with ¾ cup of water and 6 sprigs of coriander (optional) and blend. Add the cashew cream and cook with the lid off for a few minutes to intensify flavours and thicken sauce. Taste to correct salt.
Best served with a side green salad and rice. Smash chickpeas for babies.
Recipe from “How to Get Kids to Eat Fruits and Vegetables” by Natasha Subbiah
For more recipes plus tips on how to encourage children to eat more fruits and vegetables, follow Natasha Subbiah’s page on Facebook.