Paneer Cashew Curry
Creamy cashew curry with fried paneer and chickpeas, adapted from the vegan tofu version.
Ingredients
- Raw cashews: 3 cup
- Fried paneer: 600g
- Coconut oil: 3 tbsp
- Onion: 3 medium, roughly chopped
- Red pepper: 3, sliced
- Cherry tomatoes: 450g, halved (optional)
- Garlic: 6 large cloves, finely chopped
- Fresh ginger: 3 inch, finely chopped
- Ground cumin: 1 1/2 tbsp
- Ground coriander: 1 1/2 tbsp
- Garam masala: 1 1/2 tbsp
- Ground turmeric: 1 1/2 tsp
- Passata: 750ml
- Chickpeas: 3 tin, drained and rinsed (optional)
- Vegetable stock cube: 3
- Baby spinach: 6 handfuls
- Fresh coriander
- Salt
- Black pepper
Method
- Cover the cashews with boiling water and boil for 10 minutes. Drain, keeping 2/3 cup of the cashew water.
- Add the cashews and reserved water to a food processor and blitz for 3-4 minutes until smooth. Set the cashew cream aside.
- In the meantime, heat the coconut oil in a large, deep pan and saute the onion and red pepper for 4-5 minutes over a medium heat until softened.
- Stir in the garlic and ginger and cook for another minute.
- Add the cumin, coriander, garam masala and turmeric and stir to combine.
- Add the passata, chickpeas, stock cube and just enough water to dissolve the stock cube. Bring to the boil, then lower the heat, cover and simmer for 10 minutes.
- Stir in the baby spinach and simmer for another minute, then mix in the the cashew cream.
- Let the sauce bubble for a minute, then stir in the fried paneer and fresh coriander.
- Season to taste and serve over rice or with naan.