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–+ servings
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Cashew and Chickpea Curry

Serve with Rice or Quinoa or your favourite protein.
Prep Time15 minutes
Cook Time45 minutes
Course: Salad
Cuisine: Asian
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.