Cashew nut curry
Rice 80g
Vegetables (dried peas, dried corn, dried mushrooms) 30g
Cashews 20g
Coconut milk powder 20g
Curry paste 30g
Ghee or oil 15g
Salt and pepper to taste
1) Bring the vegetables to the boil and then add the rice.
2) Mix the coconut milk with 200ml of water.
3) Melt some butter in the second container and lightly sauté the onions, cashews and raisins.
4) Add the curry powder and stir for about one minute.
5) Add the coconut milk. Simmer for about 15 minutes.
Variations: Instead of rice, try Couscous, Polenta or Quinoa. Instead of cashews, try almonds, pine nuts or Macadamias.