Curry Spiced Cashew Salad

Name: Curry Spiced Cashew Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 people
Cuisine: Indian
Ingredients: 2 x 400 g tins of chickpeas, drained + rinsed; olive oil; 120 g cashews; 2 tsp mild curry powder; 1 tsp ground cumin; 0.25 tsp ground ginger; salt + pepper; 3 cardamom pods, seeds removed; 100 g spinach, chopped; 120 g pomegranate seeds; 1 lemon, juice only; 1 garlic clove peeled + minced

This wholesome and hearty salad is a year-round favorite bursting with fresh and fragrant spices.

Ben's favourites Gluten-Free Adaptable Lower Calorie Indian 60 minutes or less Lunches + lights

Ingredients

1 people

Ingredients

tins of chickpeas, drained + rinsed
olive oil
cashews
mild curry powder
ground cumin
ground ginger
salt + pepper
cardamom pods, seeds removed
spinach, chopped
pomegranate seeds
lemon, juice only
peeled + minced

Method

1
Preheat the oven to 180°C fan / 400°F.
2
Add the chickpeas and a drizzle of olive oil to a large tray and roast for 20 minutes.
3
Then add the cashews to the tray with the chickpeas along with the curry powder, cumin, ginger, pinches of salt pepper, and the cardamon. Toss to combine and roast for another 10 minutes.
4
In a large mixing bowl, add the spinach pomegranate seeds and the roasted chickpeas and cashews.
5
Next combine the lemon juice with a generous drizzle of oil, the garlic and pinches of salt and pepper. Drizzle all over the salad and toss through.

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Nutrition

Based on 1 serving

Calories366 kcal

Protein16.8 g

Fat19.7 g

Saturated Fat3.4 g

Carbohydrates32.2 g

Sugar6.3 g

Fibre11.6 g

Curry Spiced Cashew Salad

Ingredients

Ingredients

Method

Unlock this recipe and 700+ morecrafted by Roxy + Ben

Nutrition

Unlock this recipe and 700+ more
crafted by Roxy + Ben