Ingredients
- Prep 10 min
- Soak 1 hr
- Cook 30 min
- Serves 4
- 2 tsp cumin seeds
- 2 tsp black cardamom seeds
- 250g cashews, soaked for 1 hour, then drained
- 1-4 green bird’s eye chillies, finely chopped
- ½ tsp turmeric
- 1 cinnamon stick
- 1 x 400g tin coconut milk
- Salt and pepper
- 2 tbsp coconut oil
- 2 red onions, peeled and sliced
- 10-12 fresh curry leaves
- 1 tsp fennel seeds, lightly crushed
- 250g spinach leaves, washed and shaken dry
- white rice or flat breads to serve
Instructions
Gently toast the cumin and cardamom seeds, grind to a powder, then tip into a medium-sized pan with the nuts, chillies, turmeric, cinnamon and coconut milk. Season generously, bring to a gentle simmer and cook for 15-20 minutes.
Meanwhile, warm the oil in a frying pan over a medium heat. Add the onions, curry leaves and fennel seeds, season, then saute gently for about 10 minutes, until the onions are soft and sweet.
Stir the onion mix into the coconut pan, add the spinach and cook gently for a few minutes, until the leaves collapse into the sauce. Taste and adjust the seasoning, then serve with other curries or dals, or simply with white rice and/or flatbreads.
And for the rest of the week …
The same spice mixture is also delicious scattered over roast cauliflower or slow-simmered with chicken or courgettes.