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.
From the book: How to Get Kids to Eat Fruits and Vegetables by Natasha Subbiah
This is a healthier (and I dare say – tastier) version of a time-honoured South African treat – pumpkin fritters. The recipe is sugar-free, but with the combination of butternut, banana and, raisins, it is so sweet, you wouldn’t miss sugar. The amount of flour you use can vary based on how moist your butternut is. This recipe works well with gluten-free flour as well as regular flour.
Free from: Nuts, Sugar, Wheat, Gluten (choose gluten-free flour) and Dairy (choose oil or butter). Vegan or Vegetarian. Makes about 12 fritters.
1 medium-sized butternut (500g – 1½ cups mashed), 3 tablespoons butter (or ghee or oil), 2 bananas, cup raisins, 4 tablespoons desiccated coconut (optional), 2 tsp baking powder, tsp bicarbonate of soda, tsp salt, 7 to 12 tablespoons flour.
- Peel and chop a medium-sized butternut. Place in a microwavable dish with lid on and microwave till soft. For a speedier alternative – buy a 500g pre-chopped butternut (even easier if it comes in a microwavable bag).
- Preheat the oven to 180ºC. Drain out any excess water from the butternut. Portion out 1½ cups mashed butternut. Add 3 tablespoons of butter (or ghee or oil). Melt the butter first if the butternut has already cooled.
- Add 2 mashed bananas, cup raisins (chop the raisins if they are large), 4 tablespoons desiccated coconut, 2 tsp baking powder, tsp bicarbonate of soda and tsp salt.
- Add 7 to 12 tablespoons flour (gluten-free flour mix or wheat flour) – the number of tablespoons of flour you will need to add will depend on how moist the butternut is. The batter should still be quite fluid, somewhere between a pancake and cake batter consistency. Adding too much flour will dilute the sweetness.
- Grease a baking sheet or line with parchment paper. Spoon 1 heaped tablespoon per fritter onto the baking sheet. Bake at 180ºC till golden. Then flip the fritters and bake for another 5 minutes.
From “How to Get Kids to Eat Fruits and Vegetables” by Natasha Subbiah
For more follow the How to Get Kids to Eat Fruits and Vegetables Facebook page.