Coconut Cashew Curry
50g Bioflex Nutrition Carbfusion
1 tablespoon coconut oil
1 onion – diced
1 clove of garlic – crushed
1 cup cashew nuts
Spice blend – we used 2 tablespoons curry powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1/2 tablespoon coriander
1 stock cube with 1 cup boiling water
1/2 cup lentil soup blend
1 can coconut milk
1 can chickpeas
Heat coconut oil in a large pot. Add onion, garlic and cashew nuts. Stir until the mixture browns.
Add spice blend and stir until fragrant
Add the stock, lentil blend and coconut milk. Simmer for 20 minutes to allow the lentils to cook.
Blend to a smooth consistency.
Stir through Carbfusion.
Add chickpeas and continue to cook for a further 15 minutes. The mixture may thicken during this time, add some addition water if necessary.
Serve with rice, Greek yogurt and chili.
Per serve (290g) / Per 100g
Energy (kJ): 1970/639 | Protein (g): 12/4.6 | Fat (g): 24.3/9.5 | Saturated Fat (g): 10/3.8 | Carbohydrates (g): 29.89/11.5 | Sugar (g): 9.2/3.5 | Sodium (mg): 131/50