Vegetarian

Peas and Spinach Cashew Curry takes 10 minutes to prepare.

Peas and Spinach Cashew Curry takes 15 minutes to cook.

Peas and Spinach Cashew Curry makes 8 servings.

The ingredients for Peas and Spinach Cashew Curry are:

2 cup, chopped or sliced Red Ripe Tomatoes
4 tbsp chopped Shallots
1 cup, chopped Onions, raw
1 tbsp Olive Oil
1 tbsp Garam Masala paste or powder
2 tbsp Cashew Butter
1.5 cup Peas, frozen
.5 package (10 oz) Spinach, fresh, sliced (you can substitute frozen spinach. Just thaw and drain first)

Here is how you make Peas and Spinach Cashew Curry:

In a large pot, saute onions and shallots in the oil. Add chopped tomatoes and cook till much of the liquid is cooked off. (You can use canned tomatoes if you don't have really nice fresh ones. Just use half a can or so, and save the rest and the liquid for something else).Add the garam masala (paste or powder) to taste and then the cashew butter. Saute till softened and combined. You can add a bit of water to loosen it up if you want - about 1/2 to 1 cup - if you prefer it a little more saucy.Add frozen peas and heat through.Add spinach and stir till warmed and wilted. (If using frozen spinach, be sure to thaw and drain it well first).Serve with rice or naan. Serving Size: Makes 4-8 servings - 4 if it's a main, 8 if it's a sideNumber of Servings: 8Recipe submitted by SparkPeople user GOEGIRL.

The nutritional information for Peas and Spinach Cashew Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 83.9

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 50.1 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 2.5 g
• Protein: 3.4 g