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Chickpea curry with cashew nuts

Creamy chickpea curry with tender potato and buttery cashews
Warm spices and a gentle kick, spooned over fluffy rice
Comforting, fragrant, and ready to become your new favorite meal

dinner ⏱ 25 min 510 kcal / portion 54.0 g carbs / portion (estimated) vegan tree nuts

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v1 · rb0e705f985 20260727Z1751 150 g rice 75 g potato fried but still firm then cooked until tender 0.5 pieces onion finely chopped 75 g cashew 🍳 cook the rice par-cook the potatoes and keep them firm 🍳 ⏱ 5 min fry the chopped onion until soft 🌀 ⏱ 1 min stir-fry garlic and ginger 🍳 toast cumin, chili, turmeric, and cinnamon for 30 sec 🍳 ⏱ 15 min simmer the chickpeas with vegetable stock and palm sugar 🍳 ⏱ 3 min fry the potatoes then cook with the curry for 15 min 🍳 stir in cashews and finish cooking until tender 🌀 combine the cooked rice with the chickpea curry Chickpea Cashew Curry 🍲 1 piece garlic finely chopped 0.01 g ginger peeled and finely prepared ½ tsp cumin ½ tsp chili ¼ tsp turmeric ¼ tsp cinnamon 400 g chickpea drained 175 ml vegetable stock 50 g palm sugar garlic, ginger cumin, chili, turmeric, cinnamon chickpea, vegetable stock, palm sugar cashew
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Preparation steps

  1. cook the rice
  2. par-cook the potatoes and keep them firm
  3. fry the chopped onion for 5 min until soft
  4. stir-fry garlic and ginger for 1 min
  5. toast cumin, chili, turmeric, and cinnamon for 30 sec
  6. simmer the chickpeas with vegetable stock and palm sugar for 15 min
  7. fry the potatoes for 3 min then cook with the curry for 15 min
  8. stir in cashews and finish cooking until tender
  9. combine the cooked rice with the chickpea curry

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