Chickpea & cashew curry
| Recipe By: | Phillippa Cheifitz |
| Serves: | 3-4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 2 x 400 g can chickpeas, drained and rinsed
- 1/2 large onion, chopped
- 1 tbsp peanut oil
- 3 cloves garlic, finely sliced
- 1 tsp ginger, crushed
- 1 Tbsp tumeric, ground
- 2 tsp cumin
- 3 tbsp coriander, ground
- 1 split, fresh red chilli
- salt to taste
- 1/2 cup, coasely chopped and roasted cashew nuts, to serve
- coriander sprigs, to garnish
- steamed rice, (like Basmati) to serve
- 2 x 400 ml can coconut milk
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Cooking Instructions
- Soften the onion in 1 or 2 tablespoons of peanut oil.
- Stir in the garlic, ginger and spices for barely a minute until fragrant, and then stir in the coconut milk and bring to a bubble.
- Add the drained chickpeas, chilli and a little salt and stir.
- Reduce the heat and simmer for about 15 minutes.
- Check seasoning. Serve over steamed rice, sprinkled with cashews and coriander leaves.
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