How to make Cashew Veg Curry with Sprouted Whole Wheat Roti

Easy. Light. Warming. Cancel your plans. Make this Cashew Veg Curry instead ft. Cashew Drink. 

 

Ingredients (serves 4)

For the Cashew Curry 

  • 400ml Rude Health Cashew Drink
  • 1 Onion
  • 4 Garlic cloves
  • 1 Green chilli
  • 1 Ginger piece
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1 tsp Cardamon pods
  • 1/3 Cinnamon stick
  • 1 tsp Turmeric
  • 1 tsp Vegetable oil
  • 1 tsp Mustard seeds
  • Veg of your choice (mushrooms, green beans and cauliflower were used in this recipe)
  • Handful of desiccated coconut (toppings)
  • Fresh coriander (toppings)

For the Roti

Method

For the Cashew Curry 

  1. Toast coriander seeds, cardamon pods and cinnamon stick in a hot frying pan until all seeds are golden
  2. Tip the spices into a pestle and mortar
  3. Grind to a fine powder
  4. Take 1 onion, finely chop
  5. Heat 1 tablespoon of vegetable oil in a large deep pan
  6. Add 1 tsp mustard seeds and cook until they start to pop
  7. Add the onion and cook until the onion has really softened (around 5-10mins).
  8. Take one thumb sized piece of ginger, 4 cloves of garlic, 1 green chilli
  9. Grate, grate, chop
  10. Add to the mix.
  11. After a minute, add the spice mix with a splash of water (this stops the spices burning).
  12. Add chopped cauliflower, green beans, mushrooms..and whatever other veg you fancy to the pan
  13. Add 1 tsp of turmeric
  14. Stir well and leave to cook for a few minutes. Cover with any lid you can find
  15. Add Rude Health Cashew Drink and cook on a medium heat for around 20 mins until the veg is soft

For the Roti

  1. Add 260g Rude Health Sprouted Whole Wheat Flour and 200ml water to a large bowl
  2. Use your hands to combine the flour and water to form a wet dough
  3. Kneed for at least 10 minutes
  4. The more you kneed the dough, the lighter your roti will be
  5. Add more flour or water if needed
  6. Tear the dough in to 8 balls and use a rolling pin to roll into thin discs
  7. Heat a hot pan and cook the rotis on the flame until they begin to char and puff up
  8. Take of the heat and serve the curry in a bowl topped with chopped coriander and dessicated coconut
  9. Shovel it with roti
  10. Enjoy.