If you don’t like coconut milk this roux based curry offers a creamy alternative. Nutrient dense yet low in calories, the textures of the white beans and cashews intermingle, all wrapped in white sauce and spinach.
Prep time 30min
Serves 3
1 ½ tsp garam masala
Spring onions (finely chopped)
Tsp garlic puree
for the roux:
40g oil
40g flour
450ml of milk
Can of white beans
90g cashews
260g spinach
600g potatoes (1-2” pieces)
150g couscous (dry weight)
Chop the potatoes and put on to boil for 20minutes. Drizzle some oil in a large frying pan, add the spice, garlic and onions. Once lightly fried, make the roux by adding 40g of oil (about a fingers width on the bottle) into the frying pan. Sprinkle one and a half dessert spoons of corn flour on top of the oil and stir in. This will make a thick paste. Add oat milk gradually (about 50ml at a time) stirring gently but constantly, making a thinner sauce each time. Once the sauce is ready add the cashews, white beans and spinach. Add the potatoes and when the spinach in wilted stir in. Prepare the couscous and serve.
Sarasvati Flow 