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

  • White rice icon
    White rice
    200g
  • Water icon
    Water
    400ml
  • Onion icon
    Onion
    100g
  • Garlic clove icon
    Garlic clove
    18g
  • Ginger icon
    Ginger
    5g
  • Fresh chili icon
    Fresh chili
    20g
  • Ground turmeric icon
    Ground turmeric
    7g
  • Ground coriander icon
    Ground coriander
    2g
  • Coconut milk icon
    Coconut milk
    400ml
  • Sea salt icon
    Sea salt
    0g
  • Canned chickpeas icon
    Canned chickpeas
    800g
  • Cashew nuts icon
    Cashew nuts
    100g
  • Cilantro icon
    Cilantro
    about 1 head

Tools

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

Step preview

  1. Prep and set aside onion: quartered
  2. Prep and set aside fresh chili: deseeded
  3. Prep and set aside canned chickpeas: drained & rinsed
  4. Prep and set aside cashew nuts: coarsely chopped
  5. Get the simmering basket
  6. Add white rice
  7. Pour water
  8. Steam for approx 8min
  9. Drain
  10. Transfer rice to large serving bowl
  11. Fit the TM5 bowl to TM5
  12. Add prepared onion
  13. Add garlic clove
  14. Add ginger
  15. Add prepared fresh chili
  16. Chop for approx 3s
  17. Scrape down sides of TM5 bowl
  18. Sauté for approx 5min
  19. Add ground turmeric
  20. Add ground coriander
  21. Cook for approx 1min
  22. Add coconut milk
  23. Add sea salt
  24. Cook for approx 7min
  25. Add prepared canned chickpeas
  26. Cook for approx 3min
  27. Transfer content of TM5 bowl to large serving bowl
  28. Top with prepared cashew nuts
  29. Garnish with cilantro
  30. Serve
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