Vegetarian

Vegetarian cashew and spinach curry recipe with speedy yoghurt flatbreads

Enjoy a meat-free meal this week with our tempting vegetarian curry recipe. A combination of nourishing spinach and crunchy cashews, it’s sure to be a household hit. It’s just the thing for warming up chilly evenings with a burst of full-on flavour.
Flatbreads are the perfect side dish for a vegetarian curry, and our speedy versions here are no exception. Simply fry on a high heat for a couple of minutes on each side and you’ll have a delicious homemade bread!

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Ingredients

700g raw cashews
3 tbsp olive oil
3 red onions, roughly chopped
2 red chillies, seeds removed and finely chopped
Thumb-sized piece of ginger, finely chopped
3 cloves of garlic, finely sliced
1/2 tsp ground white pepper
Seeds from 6 cardamom pods
1/2 tsp cumin
1 tsp turmeric
20 dried curry leaves
1 tin of coconut milk
400ml good-quality vegetable stock
4 tbsp tomato paste
1 lime, zest
700g spinach
4 tbsp full-fat Greek yoghurt
Sea salt and black pepper
Small handful of fresh coriander, roughly chopped, to serve

For the flatbreads

300g self-raising flour, plus extra for dusting
300g natural yoghurt
1 tbsp cumin seeds
25g melted butter, for brushing
Pinch of sea salt

Method

Add the cashews into a large heatproof bowl and cover with boiling water. Leave to soak for an hour.
Place the olive oil and onions in a non-stick pan and sauté until soft and translucent.
Add the chillies, ginger and garlic to the pan and fry for a few minutes, or until the garlic starts to turn golden.
Add the spices and curry leaves to the pan and fry for a couple of minutes until fragrant. Then pour in the coconut milk and stock with the tomato paste, lime zest and cashews. Simmer on a low heat for 20 minutes.
Meanwhile, mix the ingredients for the flatbreads in a large bowl. Knead for a couple of minutes on a clean surface lightly dusted with flour.
Divide the dough into six and roll out into discs roughly the thickness of a pound coin.
Brush each side of the flatbreads with melted butter and fry on a high heat for a couple of minutes on each side or until golden and slightly charred in spots. Place on a warm plate and cover with a clean tea towel to keep warm until serving.
After 20 minutes of simmering, add the spinach and Greek yoghurt to the curry and season with salt and pepper. Stir until the spinach has wilted and serve with the flatbreads and a pinch of fresh coriander.