Cashew Chickpea Curry Recipes

CHICKPEA, COCONUT, AND CASHEW CURRY RECIPE

Steps:

• Combine cumin, coriander, star anise, cloves, peppercorns, cinnamon, nutmeg, mace, turmeric, and cardamom in a spice grinder and grind to a fine powder. Set aside.
• Heat oil, butter, or ghee in a large saucepan over medium-high heat until melted (or until oil is shimmering). Add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes. Add cayenne, cashews, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds. Add coconut milk and remove from heat. Scrape up any browned bits from bottom of pan.
• Transfer mixture to blender and starting a low speed, slowly increase speed to maximum. Blend until smooth, about 30 seconds. Return mixture to pot. Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes. Add salt and lime juice to taste. Stir in half of cilantro. Transfer to serving bowl, sprinkle with extra cilantro, and serve with lime wedges, basmati rice pilaf , grilled naan , and cilantro chutney , as desired.

CASHEW CHICKPEA CURRY

Steps:

• In a food processor, puree the toasted cashews, onion, garlic, ginger, spices, and coconut.
• Add the resulting paste to a pot over medium heat, along with a couple tablespoons of vegetable oil, and fry for 5 minutes, stirring constantly.
• Add the chickpeas, tomato paste, salt and pepper to taste, and lemon zest, and cook for another 10 minutes, stirring often. Turn the heat down to low. Add the cashew milk, and bring the curry to a gentle simmer. Simmer for 15 minutes, until the sauce has thickened slightly.
• Serve with steamed basmati rice and toasted naan.

CAULIFLOWER & CASHEW PILAF WITH CHICKPEA CURRY

Steps:

• Heat the oil in a large pan, add the onion and fry until lightly coloured. Add the cashews and fry until golden. Stir in the rice until coated in the oil. Add the cauliflower and 600ml water, season, then bring to the boil. Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
• Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 mins. Spoon the rice into 4 shallow bowls and spoon the curry on the side. Scatter over the coriander and serve.