Chickpea and cashew curry

Chickpea and cashew curry

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  • 3 - 4
  • Easy
  • Dairy free Fat conscious Health conscious Heart friendly Vegan recipe collection
  • 10 minutes
  • 20 minutes
  • Woolworths Noble Late Harvest Chenin Blanc Barrel Reserve
  • Buy Ingredients Here


  • 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

Cooking Instructions

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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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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