Cashew and Chickpea Curry
Serve with Rice or Quinoa or your favourite protein.
Servings: 4 people
Equipment
- Large Saucepan, frypan
Ingredients
- 150 grams Potatoes chopped into bite-size chunks
- 45 ml Cold Pressed Olive Oil Extra Virgin
- 1 medium Onions - Brown chopped
- 2 cloves Garlic chopped
- 3 cm Fresh Ginger finely chopped
- 5 grams Cumin Seeds
- 5 grams Chilli Powder
- 3 grams Ground Turmeric
- 3 grams Ground Cinnamon
- 1 400g can Chickpeas drained and rinsed
- 150 grams Cashew Nuts
- 350 ml Vegetable Stock
- 100 grams Creamed Coconut
- 15 grams Fresh Coriander chopped for garnish
Instructions
- Place the potatoes in a large saucepan of boiling water and cook for 10 + 15 minutes until tender but still firm.
- In frypan heat the oil over medium heat, add the onion, garlic, ginger, cumin seeds, chilli powder, turmeric and cinnamon and fry for 5 minutes or until the onion is soft.
- Stir into the boiled potatoes, chickpeas and cashew nuts, and cook for a further 3 minutes.
- Stir in the stock and creamed coconut and stir until coconut melts into the dish.
- Add the onion etc and reduce the heat to low and continue to cook for 15 minutes or until thick and creamy.
- Serve immediately, garnishing with coriander leaves.
