This recipe (by Lee Holmes of Super Charged Food) has been sent in by IYTA pre-natal yoga lecturer, Julia Willoughby. This delicious mild curry is Julia’s favourite soup as it’s easy to digest, nutritious, filling and tasty.
105 g natural cashews
1 tablespoon ground coriander
3 tablespoons curry powder
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon red chilli flakes
¾ teaspoon ground fennel
¼ teaspoon ground cinnamon
400ml tin additive-free coconut milk
1 ½ tablespoons extra virgin coconut oil or 3 teaspoons ghee
1 onion chopped
4 garlic cloves, crushed
2.5cm piece of ginger, peeled and grated
1 large tomato, diced
½ medium cauliflower, cut into florets
1 large turnip, peeled and diced
150g green peas (fresh or frozen)
250ml filtered water
Celtic sea salt and freshly cracked black pepper, to taste
1 handful of fresh coriander (cilantro) leaves optional to serve.
Soak the cashews in hot filtered water for 30 minutes. Drain.
Combine the spices in a small bowl and set aside.
Whiz the cashews with the coconut milk in a food processor until smooth.
Melt the oil or ghee in a large saucepan over medium-high heat. Add the onion, garlic and ginger and cook, stirring frequently for 3-4 minutes or until starting to soften.
Add the spices and cook, stirring frequently for one minute or until the spices are aromatic. Add the tomato and cook, stirring frequently for a further minute. Add the remaining vegetables, the water and the cashew mixture, then stir to combine and cook for a further ten minutes. Add a little more filtered water if necessary.
Reduce the heat to low and cook for 35 minutes adding more filtered water if the sauce starts to reduce too much.
Remove from the heat and season to taste, then allow to cool slightly. Puree in a food processor or blender until smooth. Serve sprinkled with coriander leaves.
If you liked this recipe you’ll love others by Lee Holmes. Check out her websites here: