Cashew, coconut, ginger and tumeric curry


Very easy. Very tasty. Mild but flavourful and very good for your gut bacteria as well as the soul.

Presoak 250g cashew nuts (unsalted) in 100g hot stock for 10mins or so.

3 escalion onions, peeled and diced

2 garlic bulbs peeled and diced

40g ish of fresh tumeric, peeled and diced

2 thumb sized pieces fresh ginger, peeled and diced

Sweat these ingredients in a saucepan with a tablespoon or two of coconut oil for a few mins. Be careful they don’t stick to the pan, so keep the heat low.

Add 3-4 chopped chesnut/forestier/shitake/exotic mushrooms

Add the (250g) cashew nuts and the stock, you may need to add a bit more if it has been absorbed. There should be enough liquid to cover the base of the pan and prevent it all sticking.

Add 1 tin drained and rinsed chick peas.

Add 1 tin (reduced fat) coconut milk

Simmer for 15 mins

Chop a bag of rainbow chard, with stalks and add that. Stir in. Simmer for a further 5 mins. (I also added a few cavolo nero leaves chopped with stalks and stems removed)

Add 2 tbsp full fat creme fraiche. Reheat.

Salt to taste.

Serve with rice, preferably wholegrain


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