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Cashew Cream Beef Curry

Yields5 ServingsPrep Time3 hrs 10 minsCook Time1 hrTotal Time4 hrs 10 mins

Cashew Cream
 100 g Raw Cashews
 Water - to Soak
 ½ cup Water - to Blend
 1 tsp chicken stock powder or salt
Marinade
 ½ cup Thick Light Greek Yogurt
 2 Cloves Garlic
 1 tbsp Minced Ginger
 1 tbsp Lemon Juice
 2 tsp Garam Masala (see Recipe Note)
 2 tsp Turmeric Powder
 ½ tsp Chilli Powder (Optional, see Recipe Notes)
 1 tsp Ground Cumin
Protein
 500 g Topside or Casserole Beef, Diced
Curry
 400 g Canned Tomato Puree
 2 tbsp Butter (Optional, see Recipe Notes)
 250 g Chopped Frozen Spinach
 1 tsp Salt
To Serve
 Cooked Basmati Rice or alternative.
1

Measure out the raw cashews, cover with room temperature water and leave to soak at room temperature for 3hrs. If you prefer to soak overnight, cover and refrigerate.

2

Combine all the marinade ingredients in a glass bowl, then add your protein and coat well. Cover and refrigerate for 3hrs or overnight.

3

Set your pressure cooker to the Sautee function. Once preheated, melt the butter and sear the marinated protein pieces.

4

Add any remaining marinade, tomato puree, spinach & salt. Stir to combine everything and set to cook on high pressure for 30mins with natural release.

5

Drain the soaked cashews and add to the cup of a high speed blender with 1/2 cup fresh water. Blend until thick, creamy and smooth. Season to taste with stock powder or salt.

6

Once the pressure cooker has finished releasing, open the lid and stir in the thick cashew cream.

7

Serve with Rice, naan bread, or rice alternative.

Nutrition Facts

0 servings

Serving size

1 Bowl (inc. Basmati Rice)

Amount per serving
Calories471
% Daily Value *
Total Fat 13g17%
Total Carbohydrate 54g20%

Dietary Fiber .7g3%
Protein 35g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.