Chickpea Makhani

Servings: Serves: 4

Nutritional Information:

Per 100g

Calories 104 Fat 5.8g saturates 3.0g Carbohydrates 8.0g Sugars 3.0g, Protein 3.8g, Salt 0.11g


Ingredients

Method

1

In a blender or food processor, mix all the ingredients for the curry sauce together until well combined and smooth.

2

Pour the sauce mixture into a heavy based, wide pan and cook gently until fragrant, bubbling and some of the liquid has evaporated.

3

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.

4

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.

5

Add the spinach to the curry, along with a squeeze of lemon juice.

6

As soon as the spinach is wilted, remove from heat and add a handful of fresh coriander leaves.

7

Serve the curry hot, with rice or bread.

Reviews

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased