Slow cooked red bean, cashew and spinach curry

Looking for a protein packed curry? Here’s one I made in the slow cooker. With almonds and cashews, I thought as well as being mega-healthy, it would be mega-calorific, but after logging the ingredients into myfitnesspal, it’s only 329 calories per portion, so not bad at all. The best bit is the taste though – it’s by far the nicest curry I’ve made for a long time.

It does take a bit of cooking before it goes into the slow cooker but, believe me, it’s worth it.


Red bean, cashew and spinach curry (serves 4)
Taken from Slow Cooking for Vegetarians

1 tbsp olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1 tbsp grated fresh root ginger
2 green chillies, finely chopped
2 garlic cloves, finely chopped
425g can of red kidney beans, drained
50g ground almonds
75g unsalted cashew nuts
2 large handfuls of baby spinach leaves

  1. Preheat the slow cooker on High.
  2. Heat the oil in a pan, add the onion and carrot and cook, stirring occasionally, until slightly softened but not browned.
  3. Add the spices, root ginger, chillies, and garlic and cook, stirring for 1-2 minutes.
  4. Stir in the beans, almonds, cashew nuts and 300ml water and bring just to the boil. Transfer to the slow cooker and stir gently.
  5. Cover and cook on Low for 6-8 hours until the ingredients are tender.
  6. When you are ready to serve, add the spinach and stir until just wilted, then serve immediately.
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