Recipe: Macadamia and Brazil Nut Jungle Curry

I am really getting into jungle curry at the moment. Its so cozy and warm with the occasional crunch of delicious nuts. It stores so well and makes a beautiful packed lunch and a cozy dinner for these drizzly, cooler days. Basically I could just eat it all day.

Ingredients:

1 Dessertspoon of Butter

1/2 Tsp of Chilli

1 Tsp Tumeric

1 Tsp of Garamasala

1 Dessert Spoon minced ginger

Cumin Seeds and Aniseed

1 Large Red Onion

2 Small Sweet Potatoes

1 1/2 Cup of Spinach

1 Can of Chickpeas

1 Handful of Brazil Nuts

1 Handful of Macadamia Nuts

1/2 Cup of Greek Yoghurt

Melt butter and fry diced onion until glassy. Bring the heat down to a low heat and add spices, toasting for a minute. Add sweet potatoes, ginger, chickpeas and nuts with a cup of water. Simmer without a lid for 20-30 minutes adding water  if vegetables begin to stick. Throw in spinach and take off the heat. Once the curry has dipped just below bubbling slowly mix in the yoghurt and serve on a plate of sticky black rice. Enjoy!