- 2 tablespoons coconut oil
- 15g root ginger, peeled and grated
- 5 garlic cloves, grated or finely chopped
- 1 bay leaf
- 1 shallot, finely diced
- 8-10 curry leaves (optional)
- 5cm piece of lemongrass (tender base only), thinly sliced (optional)
- 3 teaspoons curry powder (Sri Lankan or regular)
- 260g unsalted cashews, soaked in water for 20 minutes then drained
- 400g tin coconut milk
- 100ml hot water
- 400g tin chickpeas, drained and rinsed
- 100g sweetcorn kernels (frozen, fresh or tinned)
- 50g baby spinach
- 10g fresh coriander, finely chopped
- Sea salt and freshly ground black pepper
- Melt the coconut oil in a large saucepan over a medium heat, then add the ginger, garlic, bay leaf, shallot, curry leaves and lemongrass (if using) and saute for 2-3 minutes until softened and lightly coloured.
- Add the curry powder and drained cashews, along with a pinch each of salt and pepper, and cook, stirring, for 2-3 minutes. Add the coconut milk, hot water and chickpeas, bring to a simmer, cover and cook for 20 minutes.
- Add the sweetcorn and spinach, re-cover and cook for a further 2-3 minutes to gently cook the greens. Remove from the heat, stir through the coriander and serve.
- Try peas instead of sweetcorn.
- Green radish leaves, chard or other leafy greens work well instead of spinach.
Recipe extracted from The Doctor's Kitchen – Eat To Beat Illness by Dr Rupy Aujla, published by Thorsons, an imprint of HarperCollins Publishers. Photography by Faith Mason.