Cashew nut curry
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INGREDIENTS
INSTRUCTIONS
Fry in vegetable oil on medium/low heat the onions, pepper, chilli, ginger, garlic until they are soft and the onions start going sweet. (Can chop them all up small since they will be blended).
Add in the cashews for a minute and the spices for half a minute at the end.
Blend it all up. If it won't create a smooth paste, add a little of the coconut milk.
Fry up the paste for a minute and add the chickpeas to coat. Then add the rest of the coconut milk and allow to simer down for a bit. At the end add spinach and coriander.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (1196g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1910 | ||
| Calories from Fat: 1255 (66%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 139.5g | 186 % | |
| Saturated Fat 103.3g | 517 % | |
| Monounsaturated Fat 19.7g | ||
| Polyunsanturated Fat 7.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1371.5mg | 47 % | |
| Potassium 2663.5mg | 70 % | |
| Total Carbohydrate 148.4g | 44 % | |
| Dietary Fiber 25.6g | 102 % | |
| Sugars, other 122.7g | ||
| Protein 42.8g | 61 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1910
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