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MAKE IT SRI LANKAN CASHEW CURRY.

Rich in flavour, this bowl of goodness pairs beautifully with simple brown rice but also tastes fantastic on its own.

INGREDIENTS SERVES 2

2 tbsp coconut oil

15g root ginger, peeled and grated

5 garlic cloves, grated or finely chopped

1 bay leaf

1 shallot, finely diced

8-10 curry leaves (optional)

5cm piece of lemongrass (tender base only), thinly sliced (optional)

3tsp curry powder (Sri Lankan or regular)

250g unsalted cashews, soaked in water for 20 minutes, then drained

400g tin coconut milk

400g tin chickpeas, drained and rinsed

100g sweetcorn kernels (frozen, fresh or tinned)

50g baby spinach

10g fresh coriander, finely chopped

Sea salt and freshly ground black pepper

METHOD

1 Melt the coconut oil in a large saucepan over a medium heat, then add the ginger, garlic, bay leaf, shallot, curry leaves and lemongrass (if using) and saute for 2-3 mins until softened and lightly coloured.

2 Add the curry powder and drained cashews, along with a pinch each of salt and pepper, and cook, stirring, for 2-3 mins. Add the coconut milk, 100ml hot water and chickpeas, bring to a simmer, cover and cook for 20 mins.

3 Add the sweetcorn and spinach, re-cover and cook for a further 2-3 mins to gently cook the greens. Remove from the heat, stir through the coriander and serve.

The Doctor's Kitchen: Eat To Beat Illness by Dr Rupy Aujla, PS16.99, published by Harper Thomsons. Follow him on Instagram @doctors_kitchen

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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Article Type:Recipe
Date:May 5, 2019
Words:243
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