Peanut and cashew curry with raita, red chilli and chapati bread by TV Chef, Joe Hurd
A wonderful, warming dish delicately balanced with the cool refreshing raita. Perfect for cold winter nights with a good glass of red wine.
Ingredients (serves 2):
For the curry:
100g Liberation Oven Baked Salted Cashews & Peanuts
2 teaspoons of coriander powder
1 teaspoon of chilli powder
1/2 teaspoon of turmeric powder
1 teaspoon of mustard seeds
1 teaspoon of fenugreek
1 finely chopped red onion
1 finely chopped tomato
3-4 curry leaves
Bunch of coriander
1 red chilli (halved down the middle)
For the Raita:
300ml of soya or coconut yogurt
Peeled, grated cucumber
1 teaspoon of cumin
1. Heat up a large frying pan – add the fenugreek and mustard seeds into the hot oil releasing their essence. Add the curry leaf and cook for a minute or so. Next – add the onion, tomato, halved red chilli and some finely chopped coriander. Cook until the tomato has softened.
2. Add the peanuts, cashews, turmeric, chilli and coriander powder and incorporate all the flavours together. After cooking for about 10-15 minutes, thin this out with a little water and allow to simmer for 30-40 minutes (you want the curry to reduce its water content by about half).
3. Whilst this is cooking, take 300ml of plain yoghurt and add half a grated cucumber, four finely shredded mint leaves, a teaspoon of cumin and a pinch of salt.
4. Heat some chapatis in a dry frying pan and serve the curry with a little raita, chopped coriander, chapati and a sprinkle of chopped nuts.
For more delicious nut inspired recipes visit Liberation Nuts