Chickpea Curry

  • W01
  • Indian
  • Mains
paperclip
  • 1 large onion
  • 3 cloves garlic
  • 2 tsp garam masala
  • ¾ tsp cumin
  • ¾ tsp cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp cayenne pepper
  • 1 cup vegetable stock
  • 2 tins chopped tomatoes
  • ⅓ cup cashews
  • 1 tin chickpeas
  • 2 carrots

  1. Cover ⅓ cup cashews with boiling water to soak.

  2. Prepare 1 cup vegetable stock.

  3. Dice 1 large onion and mince 3 cloves garlic. Add to a pan over medium heat with:

    • ¼ of the stock
    • 2 tsp garam masala
    • ¾ tsp cumin
    • ¾ tsp cinnamon
    • ¾ tsp ground ginger
    • ¼ tsp cayenne pepper

  4. After 10m or when the onions have softened, add and simmer for 6m or so until fragrant:

    • The remaining stock
    • 2 tins chopped tomatoes

  5. Rinse the cashews and add to a mini blender or food processor. Add a ladle or two of the sauce depending on blender size and blend till smooth.

  6. Transfer the blended sauce back into the pan with the rest of the Butter Chicken sauce.

  7. Add 1 tin chickpeas together with their water to the pan. Simmer for an additional 10m over low heat.

Serve over yellow rice.

Modified from Ceara's Kitchen