This is a really easy and quick to make curry which is big on flavour and will go well with rice or any flatbread.
I wanted to make something that did not require any animal protein for a change.
Chickpeas are a great source of plant-based protein. And they are high in fibre.
The addition of Coconut milk adds such lovely flavour and the cashews add a creaminess and together with the coconut they make quite a yummy combination.
The turmeric added in the beginning gives that lovely golden yellow colour to the dish and the ginger adds a wonderful fragrance and flavour to the chickpeas.
In this recipe I added some Thai chilli Jam, just because I had some in my fridge. You can just use cayenne pepper instead. In addition to the Thai Chilli Jam, I also added a bit of cayenne pepper to give the dish the required heat as the Thai chilli Jam did not provide the required Kick to the dish.
I used chicken stock as I had that at hand but you can easily use vegetable stock if that is what you prefer.
Initially frying the chickpeas with the ginger paste and Turmeric gives a lovely flavour and also prevents the chickpeas from going all mush in the curry later.
Chickpeas – 2 cans, drained and rinsed
Coconut milk – 1 can
Cashews -3/4 cup, powdered
Stock – vegetable or chicken – 2 cups
Turmeric – 1 heaped teaspoon
Ginger – 1 tablespoon
Thai chilli Jam or Cayenne pepper – according to personal preference
Salt to taste
Coriander leaves, chopped fine – ¼ cup
- Drain and rinse the chickpeas. Powder the cashews and set both aside.
- Heat oil in a pan and put the ginger paste, allow to fry for a minute.
- Then add the turmeric in it and mix it through the ginger paste.
- Put the chickpeas and give it a mix, allow to fry for about 5-7 mins.
- Then add the coconut milk, stir.
- Add the cayenne pepper and Thai chilli Jam if you are adding that.
- Then add in the powdered cashews and mix well.
- Allow it to bubble and simmer for a couple of minutes.
- Add the stock and allow to bubble and then simmer for 5 minutes.
- Check for salt and spice.
- Add in the coriander leaves in the end and allow to simmer for another minute.