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  • Recipes
  • Cashew Butter Chickpea Curry
Cashew Butter Chickpea Curry

Cashew Butter Chickpea Curry

By OcadoLife
A vegan take on one of our best-loved takeaway curries, butter chicken. 
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 250 g of shiitake mushrooms, (cut in half)
  • 240 g of baby leaf spinach
  • 2 400ml tins coconut milk
  • 4 whole fresh lime leaves
  • 2 400g tins chickpeas, (drained and rinsed)
  • 1 bunch of coriander, (roughly chopped)
  • 1 handful of toasted coconut flakes, (optional)
  • 2 tbsp of olive oil
  • 2 tbsp of free & easy free from mild curry paste, (use up to 4 tbsp, to taste)
  • 1 tbsp of cashew nut butter
  • 2 limes, (zest and juice)

Method

4 steps

  1. Step 1

    Add the olive oil, mushrooms, chickpeas, spinach and some seasoning to a large non-stick pan and fry on a medium-high heat for 5 mins, stirring often. Then add the curry paste and stir well.

  2. Step 2

    Add the coconut milk and lime leaves, bring to the boil, then turn down the heat and simmer for 10 mins.

  3. Step 3

    Stir in the cashew butter; this will thicken the sauce.

  4. Step 4

    Finish with the lime zest and juice, spoon into bowls, and scatter over the coriander and coconut flakes, if using. Serve with rice and poppadoms.