Chickpea and Cashew Nut Curry

Daily Inspiration S


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 votes

20 Min
30 Min
Stove Top


  • 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
  • 1/2 tsp
  • 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

How to Make Chickpea and Cashew Nut Curry


  1. Place the potatoes in a large saucepan of boiling water and cook for 10-15 minutes, until tender - but still firm.
  2. Heat 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.
  3. Stir 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.
  4. Serve alongside or over rice and garnish with chopped cilantro. Serve immediately.

Printable Recipe Card

About Chickpea and Cashew Nut Curry

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

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