Cashew, Chickpea and Cardamom Curry

Rich and deeply satisfying, this will take the chill out of the coldest night. The masala paste can be made up to 3 days in advance.

oil, for sautéing 2 onions, sliced 1 teaspoon sea salt

3 medium carrots, peeled and cut into cubes

2 cups vegetable stock ½ cup coconut cream

2 x 400-gram cans chickpeas, drained and rinsed well

1 cinnamon stick 3 whole cardamom pods

large bunch kale or silverbeet, stems removed, roughly chopped

Masala paste ½ cup raw cashew nuts

3 cloves garlic, roughly chopped

2 tablespoons chopped fresh ginger

1 teaspoon each ground cumin, coriander, garam masala and turmeric

1 teaspoon chilli powder 2 tablespoon tomato paste 5 tablespoons olive oil

To serve steamed quinoa or brown rice

Place all the masala paste ingredients in a food processor and blend to a smooth paste.

Heat a glug of oil in a large saucepan and gently cook the onions and salt for 8 minutes, without browning. Add the masala paste and carrots. Cook for a further 8 minutes until fragrant.

Add the stock, coconut cream, chickpeas and cinnamon stick. Lightly crush the cardamom pods and release seeds into the pot. Bring to a boil and then simmer for 25 minutes. Stir frequently.

Add the greens and cook for 5 minutes. Serve with steamed brown rice or quinoa. Serves 4