Having discovered I am not allergic to cashew nuts I’ve been including them in as many recipes as I can.
Start by making a yellow curry paste by blending chilli, garlic, ginger, coriander and turmeric into a paste using a vegetable mincer. Warm the paste through with some coconut oil and saute to create the base of the curry.
Add dried yellow split peas, chickpeas and cashew nuts and then cover with coconut milk and boiling water. I use Alpro coconut milk instead of tinned milk as it’s less heavy and less fatty.
Bring to the boil then turn down and cook on a medium heat for 1 – 2 hours, stir regularly and keep an eye on how the chickpeas and yellow split peas are cooking. The pulses will have softened and expanded as they cook.
If needed continue to cook the curry for longer. This is a great recipe to make in a slow cooker for an easy workday tea.
I serve with coconut rice for a really tasty meal.