This is a very lightly spiced dish which goes nicely with Cauliflower Rice if you are following the SCD or brown basmati rice if you're not.
Vegetable and Cashew Nut Curry GF SCD
250g frozen peas
60g cashew nuts
1 large onion
2 cloves garlic
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp turmeric
½ tsp ground coriander
½ tsp garam masala
1 tsp paprika
2 tblsps extra virgin olive oil
½ litre water (or 1 pint)
salt and pepper
Measure out the spices.
Measure out the cashew nuts, we buy organic cashews.
Prepare the carrots. Peel and cut into batons.
Tip into a pan and pour the water over the top. Cook for 3 to 5 minutes.
Drain the carrots and save the water.
Thinly slice the onion and crush the garlic.
Heat the extra virgin olive oil in a deep frying pan. Fry the cumin and mustard seeds in the hot oil for a minute or two, add the onion and garlic and continue to fry for about ten minutes, stirring regularly. Add the turmeric, ground coriander, garam masala and paprika to the pan and stir well.
Pour over some of the drained carrot water and cook for about 5 to ten minutes until the oil separates from the liquid and you can see it in the water.
Add the cauliflower (we used frozen) cashews and carrots to the pan, season with freshly ground black pepper and sea salt and pour over the rest of the carrot water.
Cook for a further 10 to 15 minutes then add the frozen peas.
Simmer for about 5 minutes until the peas are just cooked adding a little more water if necessary.
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