Nadiya Hussain beef vindaloo with cashew cream and parathas recipe on Nadiya’s Fast Flavours

Nadiya Hussain served up tasty beef vindaloo curry with cashew cream and parathas flat bread with ready made puff pastry on Nadiya’s Fast Flavours.

The ingredients for the vindaloo: 4 tbsp oil, for frying, 100g cashews, 1 tsp fennel seeds, 1 cinnamon stick, 3 bay leaves, 5 cardamom pods, 6 dried long chillies, 4 brown onions, finely chopped, 4 tbsp garlic paste, 4 tbsp ginger paste, 3 tsp salt, 6 tomatoes, chopped, 1 tsp ground turmeric, 3 tsp chilli powder, 2 tsp ground cumin, 2 tsp curry powder, 1kg diced beef and 500ml hot water.

For the rice: 400g basmati rice, pinch of salt and 2 black cardamom pods.

For the cashew cream. 100g cashews and pinch of salt.

To serve: green chillies, fresh coriander and 3 spring onions.

For the parathas: 500g readymade puff pastry block and flour, for dusting.

See recipes by Nadiya in her book titled: Nadiya’s Fast Flavours available from Amazon now.