Cashews are a great protein choice because they contain the fat oleic acid – the same heart-healthy monounsaturated fat found in olive oil. Plus, they’re a good source of iron and contain copper needed for healthy blood. They also contain magnesium which many of us seem to be short on.
For the curry paste
- 10 long red chilies roughly sliced
- 1 red onion, cut into quarters
- 5 garlic cloves
- 4 cm piece of fresh ginger
- Juice and zest of 2 limes
- 1 stalk of lemongrass stalk, bruised and sliced
- 2 tsp brown sugar
- 60ml extra virgin olive oil
- 60ml soy sauce
- Salt to taste
For the cashew curry
- 2 x 400ml cans coconut cream
- 4 zucchini cubed
- 1 medium sized eggplant, cut into cubes
- 250g snow peas, sliced
- Handful of salted cashews
Torn coriander leaves and basmati or brown rice to serve
To make the curry paste, blend all the ingredients in food process – blitz until smooth.
Heat the curry paste in a large heavy bottomed pan for around five minutes.
Add the eggplant and zucchini and stir to coat.
Pour in the coconut milk, cover and simmer for around 20 minutes or until the veggies are tender.
Add the snow peas and warm through. Taste and add salt if needed.
Serve with basmati or brown rice.