Creamy chestnut, almond and cashew curry
India
Prep: 15 minutes
Cook: 40 min
Difficulty: Easy
My vegan crème fraîche (see recipe) is your ally for this spicy and fragrant autumn nuts curry!
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Ingredients
Metric
U.S.
To delight
2
people
300
g
chestnuts
1
onion
2
garlic cloves
1
chilli pepper
1
càc
fresh ginger
1
càc
garam masala
1
càc
ground coriander
100
g
almond powder
500
ml
vegetable stock
1
càc
coconut oil
100
ml
coconut milk
250
ml
tomato purée
Directions
Step 1
Let’s start with the chestnuts:
- preheat oven to 180°C
- using a sharp knife, mark each chestnut with a cross, and soak in salted boiling water for 15mn
- drain and bake for 15mn
- leave to cool down for 15mn and peel off
Step 2
Get the other ingredients ready:
- chop the onion
- finely chop the garlic, ginger and chili pepper and mix them with the spices in a bowl
- prepare the broth
Step 3
In a pan, sauté the onion for 3 to 4mn on medium heat in the coconut oil.
Step 4
Add in the garlic-ginger-chili-spices mix and 1tbsp of the broth, and cook for 2mn.
Step 5
Add the chestnuts, almond powder, the broth, and simmer for 10mn on medium heat.
Step 6
Add the coconut milk and tomato purée, stir well and simmer for 5mn.
Step 7
Take the chestnuts out and blend until you get a creamy texture.
Step 8
Add the chestnuts back in and serve with my vegan crème fraîche, cashew nuts, serve with fresh herbs, basmati rice…
