Calories 104 Fat 5.8g saturates 3.0g Carbohydrates 8.0g Sugars 3.0g, Protein 3.8g, Salt 0.11g
In a blender or food processor, mix all the ingredients for the curry sauce together until well combined and smooth.
Pour the sauce mixture into a heavy based, wide pan and cook gently until fragrant, bubbling and some of the liquid has evaporated.
Make the cashew cream by blending the soaked cashews with the water (no need to rinse the blender first) and add this to the pan.
Stir the cream into the curry sauce and add the chickpeas and coconut milk. Allow to bubble gently for 5 mins, or until thickened slightly.
Add the spinach to the curry, along with a squeeze of lemon juice.
As soon as the spinach is wilted, remove from heat and add a handful of fresh coriander leaves.
Serve the curry hot, with rice or bread.
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