Chickpea and Cashew Nut Curry

Daily Inspiration S

By
@DailyInspiration

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.


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Rating:
★★★★★ 3 votes
Comments:
Serves:
4
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

1 c
diced potatoes
3 Tbsp
vegetable oil
1
onion, chopped
2
garlic cloves, chopped
1 1/4
inch piece fresh ginger, peeled and finely chopped
1 tsp
cumin seeds
1 tsp
chili powder (indian chili powder is extremely hot - use sparingly)
1/2 tsp
turmeric
1/2 tsp
cinnamon
1
15-oz can chickpeas, rinsed and drained
1 c
cashew nut halves
1/2 c
vegetable or chicken stock
1 3/4 c
coconut milk
chopped fresh cilantro to garnish
cooked rice, to serve

Step-By-Step

1Place the potatoes in a large saucepan of boiling water and cook for 10-15 minutes, until tender - but still firm.

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.

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.

4Serve alongside or over rice and garnish with chopped cilantro. Serve immediately.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Indian
Other Tags: Quick & Easy, Healthy