Cashew Coconut Curry - Serves 4
- 400g chickpeas
- 400g spinach
- 1 butternut squash
- 1 can coconut milk
- 115g cashews
- 1 onion diced
- 3 cloves garlic crushed
- 1 thumb-sized piece ginger grated
- 2 tbsp curry powder
- 2 tbsp garam masala
- 1/2 tsp turmeric
- 1 tsp cayenne pepper
- 1 bunch of coriander chopped
Blend the cashew nuts with the tin of coconut milk in a food processor until smooth. Add a little water if needed to loosen the mixture.
Add onion, garlic and ginger to a pan. Cook until softened, about 5 minutes. Add all the spices. Pour in the cashew nut mixture and bring to the boil. Add the squash and chickpeas and simmer until soft. Take off heat and add spinach at the end and let wilt. Add coriander.
- 2 cups buckwheat flour
- 4tsp olive oil
- 2/3 cups water
- 1/2 tsp salt
- 1 tbsp coconut oil (optional)
Place the flour in a flat bowl. Make a whole in the middle.
Add the water and the oil and start folding the flour in from the sides with a spoon.
Mix the dough up until it becomes crumby.
Use your fingers to work the water into the mixture - a dough will start to form.
Knead the dough into a ball, cover with a dash of olive oil and let it rest for 1 hour.
After 1 hour, divide the dough into 10/12 balls.
Role out each ball until it is 3 to 4 mm thin. Take care not to tear the dough.
To cook the chapati place it on a heated pan only once on each side before any brown spots form.
Then place the chapati onto an open flame from the burner for a few seconds on each side. It will puff up almost instantly.
Remove from the flame and coat with coconut oil.