Week 3 of our Friday Five O’clock Feeds saw Rude Health Cafe chef and manager, Ferg, cooking this beetroot cashew curry made with Rude Health Cashew Drink. Cooking with our dairy-free drinks adds a creaminess to curries without the heaviness of cream. Watch him make the recipe here.
Prep time: 20 min
Cooking time: 50 min
200ml Rude Health Cashew Drink
2 red beetroots, cubed
1 tsp tomato puree
1 tin of chopped tomatoes
1 large onion, sliced
2 handfuls of cashews
200ml vegetable stock
1 bunch of fresh coriander, chopped
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp mustard seeds
2 cardamom pods (black pods if you can)
½ tsp of cinnamon
½ tsp chilli flakes
1 tsp garam masala
1 tsp ground ginger
1 tsp ground coriander
2 cloves of garlic, minced
1 thumb sized piece of ginger, minced
1 bulb of fennel, sliced
1 tsp sunflower oil
- Heat the sunflower oil in a big pot on a medium heat. Add the cumin seeds, fennel seeds, mustard seeds, cardamom pods, cinnamon and chilli flakes.
- Add in the onions and give the mixture a good stir.
- After 3 or 4 minutes, add in the fresh minced ginger and garlic.
- Cook for a further few minutes and then add the garam masala, ground ginger and ground coriander. If the spices begin to look at bit dry, add a few tablespoons of the vegetable stock.
- Add in the tomato puree and then leave to cook down for a few minutes.
- Add the cubed beetroot and sliced fennel.
- Add in the stalks of the fresh coriander, save the leaves to use as garnish at the end.
- Add the can of chopped tomatoes, cover with a lid and leave to bubble for 10 minutes.
- Add the Rude Health Cashew Drink and a handful of cashew nuts. Give the curry a good stir, put the lid on, reduce the heat to low and leave it to simmer for 30 to 40 minutes.
- Serve with fluffy basmati rice, a wedge of fresh lime, coconut or Greek yogurt and fresh coriander.