Feel like you're on an Asian escape with this dish — the feeling gets stronger with every spoonful. Creamy chickpea curry with coconut milk, Chinese cabbage, pineapple and cashew nuts, featuring the wonderfully exotic spices of our Veggy Exotic mix. Ingredients like turmeric, mango, cinnamon and coriander wonderfully enrich this dish.
Ingredients 4 Portions
- 75 gCashews
- 1 pieceZucchini
- 1 pieceRed bell pepper
- 3 pieceScallions
- 300 gChinese cabbage
- 2 tbsp.Sesame oil
- 200 mlCoconut milk
- 200 mlWater
- 150 gPineapple pieces, from a can
- 100 mlPineapple juice (from the can)
- 350 gChickpeas, precooked
- 3 tbsp.Soy sauce
- 2 tbsp.Lime juice
- 1 tbsp.Veggy Exotic Seasoning Mix
Toast the cashews in a dry pan. Cut the zucchini, bell pepper, scallions and Chinese cabbage into bite-sized pieces.
Briefly fry one type of vegetable after the other in a pan on a high heat with the sesame oil, remove each type of vegetable from the pan and put to one side.
Then sweat the Veggy Exotic mix in some sesame oil, use the pineapple juice and water to deglaze the pan and pour in the coconut milk.
Add the pineapple pieces, chickpeas and two thirds of the cashews and reduce over a medium heat for 15 minutes. Then add the fried vegetables and continue to cook.
Season to taste with the soy sauce and lime juice. Garnish with the remaining cashews and serve.