I made this recipe two weeks ago on a Thursday night with fresh produce straight out of my medium Veg Bag. It was absolutely delicious!

It's a recipe posted on Facebook by Naomi Mead. Naomi is a nutritionist. You can find out more about Naomi on her website, Food first, and you can follow her on Twitter (@NutriNai). You can also find lots of interesting advice on Food first (ex. what to store in your cupboard to cook the healthy dishes Noami and her colleague Gaby publish every week on their Facebook page).

It's a recipe I know I will do again and again.  Naomi recommends using a bag of spinach. I think using fresh spinach instead adds a lot of flavour. Also, as Linda Albinsson explains in this week's Nutritional Nugget, pre-packed produce is highly processed -whether it's organic or not.

Don't be scared by the long list of ingredients. If you are a customer of Field to For Organics and you are used to preparing currys, you will have most of the ingredients necessary for this recipe.

Coconut oil does add a nice flavour and it's good for your health, apparently.

 

 

Ingredients (serves 3 people): 

For the curry:
-150g fresh spinach
-200g chickpeas
-10 cherry tomatoes or 3 big tomatoes
-4 tbsp Greek yogurt or natural yogurt
-1 tbsp coconut oil
-1 large onion, chopped
-4 garlic cloves, finely chopped
-1 red chilly finely chopped (or 1 tsp chilly powder)
-1 thumb sized piece of fresh ginger, peeled and chopped
-juice of 1 lemon
-1 tsp turmeric
-1 tsp coriander powder
-1 tsp Garam masala
-1 tsp curry powder
-half tsp cumin
-1 tbsp coconut oil

For the toasted cashews:
-40g raw cashew nuts
-1 tbsp coconut oil
-1 tsp turmeric
-pinch of salt
-fresh coriander (optional)

 

Step-by-step instructions: 

1. For the toasted cashews: heat a pan over medium-high heat. Add the coconut oil, turmeric and salt and quickly stir to make a paste. Add the cashews and stir-fry for 1 minute, tunring the cashews in a pan to coat with the spices (careful not to burn them). Put aside and leave to cool.

2. Put the onion, garlic, ginger and red chilli into  a food processor and blend to form a paste.

3. In a large pan heat the coconut oil over a medium heat, and add the paste to the pan. Stir regularly and coo for about 10 minutes. The paste will darker in colour and become less pungent.

4. At this point add all the spices, and stir well into the paste for 1 minute so that it is fully combined.

5. Add the tomatoes to the pan. Continue to cook for another 10 minutes, stirring regularly.

6. Add the chickpeas to the pan, and cook for another 5 minutes/

7. Add the spinach. Stir so that the spinach wilts into the curry.

8. Take off the heat, and stir in the yogurt and lemon juice.

9. Serve in bowls and top up with the cashews and fresh coriander (optional).