This recipe was created for Liberation Nuts by Joe Hurd.
A wonderful, warming dish delicately balanced with the cool refreshing raita. Perfect with a glass of good red wine. Suitable for vegetarians.
Prep Time: 15 minutes
Cooking: Time 45 minutes
For the curry:
- 1 tsp of fenugreek seeds
- 1 tsp mustard seeds
- 3-4 curry leaves
- 1 finely chopped red onion
- 1 finely chopped tomato
- 1 red chilli (halved down the middle)
- 100g Liberation Oven Baked Salted Cashews & Peanuts
- 1⁄2 tsp turmeric powder
- 1 tsp chilli powder
- 2 tsp coriander powder
For the Raita:
- Small bunch coriander
- 300ml plain yoghurt
- Half a peeled grated cucumber
- 4 leaves fresh mint, shredded
- 1 tsp of cumin
- Pinch of salt
- Chapatis to serve
Heat up some oil in a large frying pan – add the fenugreek and mustard seeds into the hot oil releasing their essence. Add the curry leaves and cook for a minute or so. Next – add the onion, tomato, halved red chilli and some finely chopped coriander. Cook until the tomato has softened.
Add the Liberation Salted Cashews and Peanuts (reserving some to garnish), turmeric, chilli and coriander powder and incorporate all the flavours together. Add a little water and allow to simmer for 30-40 minutes until the sauce has thickened.
Whilst this is cooking, take the plain yoghurt and add the grated cucumber, shredded mint leaves, cumin and salt and mix.
Heat some chapatis in a dry frying pan and serve the curry with a little raita, chopped coriander, chapati and a sprinkle of chopped nuts.