Turkey and Cashew Curry
From ‘The Detox Kitchen Bible’ by Lily Simpson and Rob Hobson
Servings Prep Time
4 20minutes
Cook Time
35minutes
Servings Prep Time
4 20minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Soak the cashew nuts in warm water for about 20 minutes, then drain and blend along with the tomatoes, chilli, garlic, ginger and lemon juice until it forms a paste.
  2. Place the paste in a large mixing bowl, add the turkey and mix.
  3. Sprinkle in the ground almonds, cumin, coriander and turmeric, mix, cover and leave to marinate for 20 minutes.
  4. Meanwhile, in a large saucepan, cook the onion for about 5 minutes in the oil before adding the marinated turkey and cooking for another 5-7 minutes.
  5. Add the cauliflower, coconut milk and 100ml water and bring to a simmer for about 15 minutes.
  6. Add the peas, stir and simmer for a further 5 minutes.
  7. Serve with a cucumber salad or brown rice.