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Chickpea and cashew curry

20 minutes

Chickpea and cashew curry

By Phillippa Cheifitz

Serves 3 - 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 tins chickpeas, rinsed and drained
1 large onion, chopped
Peanut oil
3 fat cloves garlic, crushed
1 teaspoon crushed ginger
1 teaspoon turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
1 split fresh red chilli
Salt to taste
1/2 cup coarsely chopped salted roasted cashews
Coriander leaves for garnishing
Brown or basmati rice for serving
1 tin (400g) coconut milk

Method

Soften the onion in 1 or 2 tablespoons of peanut oil.

Stir in the garlic, ginger and spices for barely a minute until fragrant, and then stir in the coconut milk and bring to a bubble.

Add the drained chickpeas, chilli and a little salt and stir.

Reduce the heat and simmer for about 15 minutes.

Check seasoning. Serve over steamed rice, sprinkled with cashews and coriander leaves.

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Chickpea and cashew curry

Ingredients

Method