vegan stringbean and cashew curry

String Bean and Cashew Curry

String Bean and Cashew Curry
Recipe type: Mains
  • 2-3 tablespoons of oil
  • 2 cinnamon sticks
  • ¼ teaspoon ground cloves
  • 2-3 bay leaves
  • 2 large onions finely chopped
  • 4-5 teaspoons crushed garlic (I love my garlic!)
  • 1 heaped tablespoon crushed ginger
  • 1 tablespoon of chilli paste (more if you like it hot)
  • 2 cans chopped tomato
  • 1 tablespoon ground coriander
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 4 teaspoons turmeric powder
  • 1 cup soaked cashews (alternatively; raw peanuts for crunch)
  • 250g string beans, trimmed and cut in halves
  1. Heat the oil and toss through the cinnamon sticks, cloves and bay leaves. Once fragrant add the onion and brown over a medium heat. (The darker the onion, the darker your sauce but do not burn your onion)
  2. Once your onions are nice and brown, add the garlic, ginger and chilli and stir through over a medium heat
  3. Add the tomato and stir through
  4. Add the spices and stir through after each one; coriander, garam masala, cumin and turmeric
  5. Add cashews and gently heat through, covered but with the lid slightly ajar
  6. Add the string beans just before serving and heat through. You want these to be warm and crunchy
  7. Remove cinnamon sticks and serve with rice and diced tomato and cucumber


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