Serves 4 (Estimated) Rating 5/5
Prep Time 30 Minutes Cooking Time 70 Minutes
Ingredients |
1 Onion, finely chopped |
3 cm Ginger, finely chopped |
4 Garlic Cloves, finely chopped |
3 Green Chillies, seeds removed |
1 tbsp Coriander |
1 tbsp Vegetable Oil |
2 tbsp Garam Masala |
400 g Cashew Nuts |
400 g Chopped Tomatoes |
420 ml Vegetable Stock |
500 g Vegan Prawns |
150 ml Natural Yogurt |
50 ml Double Cream |
Method |
Put the onion, ginger, garlic, chillies, and coriander in a small food processor or pestle and mortar and mix to a paste. |
Meanwhile heat the oil in a large pan. |
Add the paste to the pan and stir-fry for 5 minutes to soften. |
Add the garam masala and cook for a further 2 minutes until aromatic. |
Meanwhile toast the cashew nuts in a small pan until golden. |
Now tip half into the food processor and blend until finely ground. |
Set aside the remaining cashews. |
Add the blended cashews, tomatoes, and stock to the pan. |
Season and bring to a boil then lower the heat and simmer covered with a lid for 45 minutes. |
Add the prawns and cook for a further 2-3 minutes until they turn pink then add the yogurt and double cream and stir well. |
Scatter with the coriander leaves and the remaining cashew nuts and serve with rice and bread. |