Cashew and eggplant curry with almond flatbreads
Cashew and eggplant curry with almond flatbreads
Ingredients
Curry
- 2 tbsp olive oil
- 1 eggplant, diced into 1.5cm cubes
- 1/4 butternut pumpkin, diced into 1.5cm cubes
- 400g tin chickpeas, drained and rinsed
- 3 shallots, thinly sliced
- 6 garlic cloves, thinly sliced
- thumb-sized piece ginger, finely chopped
- 1 long red chilli, thinly sliced
- 1 bunch coriander, stems finely chopped and leaves picked
- 2 tsp turmeric
- 400ml reduced-fat coconut cream
- 6 kaffir lime leaves
- 2 tbsp brown sugar
- 2 tbsp reduced-salt, gluten free soy sauce
- juice of 1 lemon
- 1/2 cup roasted cashews, roughly chopped
- 2 cups cooked basmati rice, to serve
- 1 lime, cut into wedges, to serve
Flatbreads
- 1 cup self raising flour
- 1/2 cup reduced-fat Greek yoghurt
- 50g slivered almonds
- pinch salt
Method
- Heat oil in a large frying pan over high heat. Cook eggplant and pumpkin for 2-3 minutes or until starting to soften. Add chickpeas, shallots, garlic, ginger, chilli and coriander and cook for a further 2-3 minutes or until fragrant. Stir in turmeric, then add the coconut cream.
- Add scrunched up kaffir lime leaves, then season with brown sugar, soy sauce and lemon juice. Add cashews and ½ cup water. Simmer for 4-5 minutes or until eggplant and pumpkin are cooked through. Taste and adjust the balance of the sauce with more brown sugar, soy sauce or lemon juice if desired.
- To make the flatbreads, combine self raising flour and Greek yoghurt together until the dough is just combined. Add in slivered almonds and a pinch of salt and knead into the dough. Divide dough into four even balls and roll each out to 1-2cm thick using a rolling pin. Cook in a fry pan over medium-high heat for 2-3 minutes or until golden brown on both sides.
- Divide curry and rice between serving bowls. Serve topped with coriander leaves, and with almond flatbreads and lime wedges.
Tips
To achieve fluffy flatbreads, ensure you use self-raising flour and let the dough rest before rolling out into rounds.Credit
Recipe developed by Sprout (https://sprout.edu.au) for Nuts for Life.| Nutrients per serve | |
| Energy | 3,335kJ |
| Protein | 24.2g |
| Fat | 35g |
| Saturated fat | 10.6g |
| Carbohydrate | 86.8g |
| Sugars | 18.2g |
| Dietary fibre | 15.9g |
| Sodium | 982mg |
For information purposes only. ©2024 Nuts for Life