chickpea and cashew nut curry
(3 ratings)
A delicious curry! If using Indian chili powder, you may want to reduce the amount listed; especially, if you do not like a "hot" curry.
(3 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For chickpea and cashew nut curry
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1 cdiced potatoes
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3 Tbspvegetable oil
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1onion, chopped
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2garlic cloves, chopped
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1 1/4inch piece fresh ginger, peeled and finely chopped
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1 tspcumin seeds
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1 tspchili powder (indian chili powder is extremely hot - use sparingly)
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1/2 tspturmeric
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1/2 tspcinnamon
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115-oz can chickpeas, rinsed and drained
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1 ccashew nut halves
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1/2 cvegetable or chicken stock
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1 3/4 ccoconut milk
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chopped fresh cilantro to garnish
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cooked rice, to serve
How To Make chickpea and cashew nut curry
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1Place the potatoes in a large saucepan of boiling water and cook for 10-15 minutes, until tender - but still firm.
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2Heat the oil in a large saucepan over medium heat. Saute the onion, garlic, ginger, cumin seeds, chili powder, turmeric and cinnamon for 5 minutes or until the onion is soft and translucent.
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3Stir in boiled potatoes, chickpeas, and cashew nuts and cook for an additional 3 minutes. Stir in the stock and the coconut milk and stir to combine. Reduce the heat to low and continue to cook for 15 minutes or until thick and creamy.
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4Serve alongside or over rice and garnish with chopped cilantro. Serve immediately.
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