CHEESY-PEAS CASHEW KORMA

MORE OFTEN THAN NOT THE RECIPES YOU PUT OFF TESTING TURN OUT TO BE THE BEST AND THIS IS ONE OF THEM. I’M NOT SURE WHY I WAS SO RELUCTANT, BUT THIS MILDLY SPICED CURRY TURNED OUT TO BE A REAL WINNER. THE CASHEWS BOOST THE NUTRITIONAL VALUE AS WELL AS GIVING A THICK CREAMINESS TO THE SAUCE AND THE HALLOUMI DEVELOPS A WONDERFUL SOFT TEXTURE WHEN COOKED IN THE SAUCE.

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

80g/2¾oz/⅔ cup cashew nuts

1 heaped tbsp coconut oil

1 large onion, chopped

3 garlic cloves, chopped

4cm/1½in piece of fresh root ginger, peeled and coarsely grated

2 tbsp garam masala

1 tsp turmeric

125g/4½oz/1 cup frozen peas

225g/8oz halloumi, cut into 1cm/½in cubes

6 tbsp coconut drinking milk

juice of 1 lime

2 tbsp chopped coriander/cilantro leaves (optional)

freshly ground black pepper

brown basmati rice, to serve

1 Put the cashews in a large, dry frying pan over a medium heat and toast for 5 minutes, turning occasionally, until light golden. Tip into a mini food processor with 100ml/3½fl oz/scant ½ cup water and blend until smooth and creamy.

2 Meanwhile, heat the coconut oil in a saucepan over a medium heat. Add the onion and cook, covered with a lid, for 5 minutes until softened but not coloured. Stir the onion occasionally to stop it sticking. Add the garlic and ginger and cook, stirring, for another minute.

3 Put the onion mixture in a mini food processor with 100ml/3½fl oz/½ cup water and blend until smooth, then return it to the pan with the cashew nut mixture.

4 Stir in the spices, peas, halloumi, coconut milk and 125ml/4fl oz/½ cup water and bring almost to the boil, then turn the heat down, cover and simmer for 8–10 minutes until the peas are tender. Stir in the lime juice and coriander/cilantro, if using, and season with pepper. Serve the curry with rice.

HERO FOOD

CASHEW NUTS

Rich in vitamins B and E, magnesium, calcium and iron, nuts provide an abundance of beneficial nutrients to a meat-free diet.