Cashew Butter Chickpea Curry
By OcadoLife
Published on 28 June 2022
A vegan take on one of our best-loved takeaway curries, butter chicken. Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 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
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.Step 2
Add the coconut milk and lime leaves, bring to the boil, then turn down the heat and simmer for 10 mins.Step 3
Stir in the cashew butter; this will thicken the sauce.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.