For me, I am struggling a little with the darker days, and the cold! For a few weeks it felt like I was eating the same things, just on a different day!

This curry, is a new addition, and tastes fantastic! Let me know if you make any additions/alterations!

                                  ❤

Ingredients

• 1 onion, roughly chopped
• 1 thumb-sized piece ginger, peeled and roughly chopped
• 4 garlic clove, peeled
• 2 chillies – I prefer to use red, but green are fine, seeds removed
• 1 small bunch coriander, stalks roughly chopped, leaves picked, roughly chopped
• 1 tbsp butter or ghee
• 1 tbsp sunflower oil
• 2 tbsp garam masala
• 150g bag unsalted cashew
• 1 x can of chopped tomatoes
• 400ml chicken stock
• 400g raw king prawn
• 150ml pot natural yogurt
• 50ml double cream
• rice and bread to serve

Method

1. Put the onion, ginger, garlic, chillies and coriander stalks in a small food processor, or pestle and mortar, and mix to a paste.
2. Meanwhile, heat the butter or ghee and oil in a large pan. Add the paste to the pan and fry off slowly until softened.
3. Add the garam masala and cook for a further 2 mins, until it becomes aromatic.
4. Meanwhile, toast the cashew nuts in a small pan until golden. Tip half into the food processor and blend until finely ground. Set aside the remaining cashews.
5. Add the blended cashews, the tomatoes and the chicken stock to the pan.
6. Season and bring to a boil, then lower the heat and simmer, covered with a lid, for 45 mins.
7. Add the prawns and cook for a further 2-3 mins until they turn pink, then add the yogurt and double cream and stir well.
8. Scatter with the coriander and the remaining cashew nuts, and serve with rice and naan bread.

Enjoy

❤

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