Cashew, Chickpea & Sweetheart Cabbage Korma

A warming & nourishing korma.

Soft & tender sweetheart (hispi) cabbage cooked in a creamy cashew and coconut sauce with chickpeas, warming spices and finished with toasted cashews and fresh coriander. Comforting, balanced, high in protein and fibre - a perfect meal to warm you inside out.

What’s going on nutritionally?

• Sweetheart cabbage provides fibre and sulphur compounds that support digestion and liver detox pathways.

• Chickpeas bring plant protein and fibre, helping stabilise blood sugar and keep you satisfied.

• Cashews and coconut milk add healthy fats and minerals while keeping the sauce rich and creamy without cream.

• Spices like cumin, coriander, turmeric and cinnamon support digestion and circulation.

Served with brown rice, this meal provides roughly 16–18g protein and ~9–11g fibre per serving

INGREDIENTS

Serves 3-4

• 80g cashews, soaked in hot water 10 minutes
• 400ml coconut milk
• 1 tbsp extra virgin olive oil
• 1 onion, diced
• 3+ cloves garlic, grated
• 2 cm ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• ½ tsp cinnamon
• 1 sweetheart cabbage, sliced into thick ribbons
• 1 x 400g tin chickpeas, drained and rinsed
• Salt, to taste
• Juice of ½ lemon
• 150g cooked brown rice (for serving)

To serve
• Toasted chopped cashews
• Fresh coriander

METHOD
1. Blend cashews with coconut milk until completely smooth. Set aside.
2. Heat oil in a wide pan. Cook onion with a pinch of salt for 8–10 minutes until soft and sweet. Add garlic and ginger, cook 1 minute.
3. Stir in cumin, coriander, turmeric and cinnamon until fragrant.
4. Add cabbage and chickpeas. Toss to coat in the spices and cook 5–7 minutes until cabbage softens.
5. Pour in cashew-coconut cream. Simmer gently for 8–10 minutes until thick and silky.
6. Add lemon juice and adjust seasoning.
7. Serve over brown rice, topped with toasted cashews and fresh coriander.
8. Enjoy :)