1. Prepare the cashews:
Place the cashews in a bowl and pour hot water over them. Leave to soak for at least 30 minutes. Then drain and set aside.
2. Prepare the fresh ingredients:
Peel and finely chop the onion, garlic and ginger.
3. Fry:
Heat a little oil in a pan or pot. Fry the chopped onion, garlic and ginger over a medium heat until translucent.
4. Add the spices and cashews:
Add the soaked cashews, turmeric, curry and chilli flakes to the pan and fry for 2-3 minutes to release the flavors.
5. Add the peas and coconut milk:
Add the coconut milk and frozen peas to the pan, stir well and simmer over a medium heat for approx. 10-15 minutes until the peas are soft and everything is warmed through. Add salt to taste and season if necessary.
6. Serve:
Serve the curry hot - ideal with basmati rice or freshly baked flatbread.
Nutritional information approx. (per portion):
- Calories: 480 kcal
- Protein: 15 g
- Fat: 32 g
- Carbohydrates: 28 g
- Dietary fiber: 6 g
