Ingredients

Method

• 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

Ingredients

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.

Discover more curry recipes here