Chickpea and Cashew Nut Curry

by

Tenina Holder

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

4

Total Time

29mins

Calories

817

I love this recipe as you can literally drive home after a long day at work, and hopefully not even stop at the shop for anything. If you have the basics, you can be eating this in the time that it takes to wat...

recipe-image
    Ingredients

  • Onion icon
    Onion100 gquartered
  • Ginger icon
    Ginger1 tablespoonpeeled
  • Fresh chili icon
    Fresh chili1deseeded
  • Canned chickpeas icon
    Canned chickpeas800 gdrained, rinsed
  • White rice icon
    White rice200 gcooked
  • Cashew nuts icon
    Cashew nuts100 gcoarsely chopped, roasted, salted
  • Extra virgin olive oil icon
    Extra virgin olive oil20 g
  • Garlic clove icon
    Garlic clove3
  • Ground turmeric icon
    Ground turmeric1 tablespoon
  • Ground coriander icon
    Ground coriander1 teaspoon
  • Ground cumin icon
    Ground cumin2 teaspoons
  • Cilantro icon
    Cilantro1 handfulleaves of
  • Coconut milk icon
    Coconut milk400 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
    Method

  • 1. Place onion, oil, garlic, ginger, & chilli into Thermomix bowl
  • 2. Chop with MC fitted - 3 sec, speed 5
  • 3. Scrape down sides of TM5 bowl
  • 4. Sauté - 5 min, Varoma, speed 1
  • 5. Add spices
  • 6. Cook - 1 min, Varoma, speed 1
  • 7. Add coconut milk and pink Himalayan salt flakes
  • 8. Cook - 7 min, 100°C, reverse speed 2
  • 9. Add chickpeas
  • 10. Cook - 3 min, 100°C, reverse gentle stir
  • 11. Serve with steamed rice, garnished with cashews & coriander leaves

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