Come Cook Plants
Ingredients
- 1 cup cashews (blended)
- 1 tbsp coconut oil (or oil of choice)
- 1 onion chopped
- 4 cloves garlic minced
- 2 tsp cumin
- 1 thumb ginger finely sliced
- 3 tsp tikka spice (or curry powder)
- 2 tsp chilli flakes (leave out if you don’t like spicy)
- 2 tsp turmeric
- pinch salt & pepper
- 1cm large thumb ginger grated or finely chopped
- 1 x 400g chickpeas (drained)
- 200g mushrooms chopped
- 1 x 400g can chopped tomatoes
- 1 x 400g vegetable stock (refill the tomato can with the stock)
- 200g washed spinach
Preparation
Blitz the cashews in a blender leave to one side
Fry the onion & garlic for 3-4 mins in coconut oil (adding in a splash of water during cooking if anything starts to stick)
Add in the cumin, curry spice, turmeric & chilli add a splash of water mix for another 3-4 mins on low heat
Add in the drained chickpeas & mushrooms coat in the paste then add in the tomatoes & stock, cover & cook on low heat for 15 mins
Add in the blended cashews & stir through. Add the spinach & coriander, stir through until the spinach has wilted slightly