From Canadian Living, December 2006, p. 139. Online here.
Used "all peanut" peanut butter instead of cashew butter, which I wasn't sure where to find. Used VH tandoori sauce as the curry paste. Also left out the peas, because bleah, why. Was skeptical about the swiss chard but damn it was a tasty addition. In the end it needed rather a lot of salt but otherwise pretty good.
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