Curry recipes Archives

Brinjal recipes

Chicken and brinjal curry

30 minutes

Curry recipes

Prawn tikka curry

30 to 40 minutes

Curry recipes

Baked mussel and salmon coconut curry parcels

20 minutes

Curry recipes

Chicken-and-prawn curry

25 minutes

Curry recipes

Cass Abraham’s Cape Malay lamb curry

2 hours

Curry recipes

Grilled calamari in a coconut curry marinade

5 minutes for calamari, 15 minutes for rice

Chickpea recipes

Chickpea and cashew curry

20 minutes

Chickpea and cashew curry

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

Chickpea and cashew curry

Ingredients

Method