Chickpea and Cashew Nut Curry
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 29mins
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- Serves
- 4
-
- 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 water the garden and check the kids’ homework. Happy mixing, indeed.
Inspired by: https://tenina.com/recipes/chickpea-and-cashew-nut-curryrecipe updated Feb 28, 2022
Ingredients
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- Onion
- 100 g
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- Ginger
- 1 tablespoon
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- Fresh chili
- 1
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- Canned chickpeas
- 800 g
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- White rice
- 200 g
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- Cashew nuts
- 100 g
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- Extra virgin olive oil
- 20 g
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- Garlic clove
- 3
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- Ground turmeric
- 1 tablespoon
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- Ground coriander
- 1 teaspoon
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- Ground cumin
- 2 teaspoons
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- Cilantro
- 1 handful
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- Coconut milk
- 400 g
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- Pink himalayan salt flakes
- 1 pinch
Tools
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TM5
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Tm5 bowl
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Large serving bowl
Step preview
- Place onion, oil, garlic, ginger, & chilli into Thermomix bowl
- Chop with MC fitted - 3 sec, speed 5
- Scrape down sides of TM5 bowl
- Sauté - 5 min, Varoma, speed 1
- Add spices
- Cook - 1 min, Varoma, speed 1
- Add coconut milk and pink Himalayan salt flakes
- Cook - 7 min, 100°C, reverse speed 2
- Add chickpeas
- Cook - 3 min, 100°C, reverse gentle stir
- Serve with steamed rice, garnished with cashews & coriander leaves