Chickpea and Cashew Nut Curry

2
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.

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

How to Make Chickpea and Cashew Nut Curry

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.

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