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chickpea and cashew nut curry

(3 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

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

  • 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

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.
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