Chickpea and Cashew Nut Curry

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    21mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    748

Serve with steamed rice, garnished with cashews & coriander leaves..

recipe updated Oct 25, 2018

Ingredients

  • Onion icon
    Onion
    100g (about ¾)
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Canned chickpeas icon
    Canned chickpeas
    800g (about 2)
  • Cashew nuts icon
    Cashew nuts
    100g (about ¾ cup)
  • White rice icon
    White rice
    200g (about 1 cup)
  • Water icon
    Water
    400ml (1¾ cups)
  • Garlic clove icon
    Garlic clove
    3
  • Ginger icon
    Ginger
    1 tbsp (5g)
  • Ground turmeric icon
    Ground turmeric
    1 tbsp (7g)
  • Ground coriander icon
    Ground coriander
    1 tsp (2g)
  • Coconut milk icon
    Coconut milk
    400ml (1¾ cups)
  • Sea salt icon
    Sea salt
    1 pinch
  • Cilantro icon
    Cilantro
    1 head

Tools

  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Large serving bowl
  • kCook icon Simmering basket

Step preview

  1. Add white rice to the simmering basket
  2. Pour water into the rice
  3. Steam - approx 8 min, varoma, speed 3
  4. Drain
  5. Transfer rice to large serving bowl
  6. Add onion, garlic clove, ginger and fresh chili to the TM5 bowl
  7. Fit TM5 bowl to TM5
  8. Chop - approx 3 sec, speed 5
  9. Scrape down sides of TM5 bowl
  10. Sauté - approx 5 min, varoma, speed 1
  11. Then add ground turmeric and ground coriander to the TM5 bowl
  12. Cook - approx 1 min, varoma, speed 1
  13. Then add coconut milk and sea salt to the TM5 bowl
  14. Cook - approx 7 min, 100°C, reverse speed 2
  15. Then add canned chickpeas to the TM5 bowl
  16. Cook - approx 3 min, 100°C, reverse gentle stir
  17. Transfer content of TM5 bowl to large serving bowl
  18. Top with cashew nuts
  19. Garnish with cilantro
  20. Serve
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