2 cups unsalted cashews, soaked overnight
2 tbsp coconut oil
2cm piece ginger, grated
4 garlic cloves, grated
1 bay leaf
1 shallot, finely diced
8 curry leaves
6cm piece of lemongrass, thinly sliced
2 tsp Sri Lankan curry powder (or regular)
½ tsp ground turmeric
1 can (400g) coconut milk
100ml hot water
1 can (400g) chickpeas, drained and rinsed
100g frozen peas
50g baby spinach
1 bunch fresh coriander, finely chopped
1 pinch salt
1 pinch black pepper
1 banana, sliced
1 tbsp lemon juice, freshly squeezed
¾ cup plain yoghurt
½ tbsp grated coconut
Soak cashews overnight.
In a medium saucepan on medium heat melt coconut oil and saute ginger, garlic, curry leaves, bay leaves, shallot, and lemongrass for 2-3 minutes or until softened.
Add the drained cashews, curry powder, turmeric, salt and pepper for another 2-3 minutes.
Add the coconut milk, hot water, chickpeas, spinach and frozen peas. Simmer and cook with a lid for 20-25 minutes.
For the raita, add sliced bananas, lemon juice and yoghurt into a bowl and mix. Dust with grated coconut and some chopped parsley. Keep cool in the fridge.
Remove the curry from heat and stir through some fresh coriander. Serve with brown rice and raita.