Chickpea and Cashew Korma
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 2 tbsp vegetable oil
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp grated ginger
- 1/2 tsp mild chilli powder
- 1 sweet potato, peeled and cut into 2cm cubes
- 1 small cauliflower, cut into florets
- 1 red pepper, cut into pieces
- 1 yellow pepper, cut into pieces
- 1 standard can of chickpeas, drained
- 100g roasted unsalted cashew nuts
- 1 1/2 vegetarian stock cubes, diluted in
- 1 lt boiling water
- 100ml coconut milk
- 150g frozen peas
- 30g fresh coriander
- 1 tsp of cornflour (to thicken the sauce, if liked)
- 200ml low fat natural yoghurt
- boiled or fried rice, to serve
Method
- 1
Gently heat the oil in a large pan and fry the onion. After five minutes add the garlic and continue to cook for another two minutes.
- 2
Add the turmeric, paprika, ginger and chilli and cook for another two minutes.
- 3
Add the sweet potato, cauliflower, peppers, chickpeas, cashew nuts, stock and coconut milk then bring to the boil.
- 4
Reduce the heat and simmer for 20 minutes stirring occasionally. If you would prefer a thicker sauce, mix 1 tsp of cornflour with a little water to make a paste. Add this to the korma, gently stir in and cook for five minutes.
- 5
Add the peas and most of the coriander, saving a little for garnish, and cook for five minutes.
- 6
Add salt and pepper to taste and serve the curry with a spoonful of natural yoghurt and coriander to garnish. Enjoy with rice.
PER SERVING: 29g FAT (Excluding extras)
Chickpea and Cashew Korma was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 tbsp vegetable oil
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp grated ginger
- 1/2 tsp mild chilli powder
- 1 sweet potato, peeled and cut into 2cm cubes
- 1 small cauliflower, cut into florets
- 1 red pepper, cut into pieces
- 1 yellow pepper, cut into pieces
- 1 standard can of chickpeas, drained
- 100g roasted unsalted cashew nuts
- 1 1/2 vegetarian stock cubes, diluted in
- 1 lt boiling water
- 100ml coconut milk
- 150g frozen peas
- 30g fresh coriander
- 1 tsp of cornflour (to thicken the sauce, if liked)
- 200ml low fat natural yoghurt
- boiled or fried rice, to serve
- 1
Gently heat the oil in a large pan and fry the onion. After five minutes add the garlic and continue to cook for another two minutes.
- 2
Add the turmeric, paprika, ginger and chilli and cook for another two minutes.
- 3
Add the sweet potato, cauliflower, peppers, chickpeas, cashew nuts, stock and coconut milk then bring to the boil.
- 4
Reduce the heat and simmer for 20 minutes stirring occasionally. If you would prefer a thicker sauce, mix 1 tsp of cornflour with a little water to make a paste. Add this to the korma, gently stir in and cook for five minutes.
- 5
Add the peas and most of the coriander, saving a little for garnish, and cook for five minutes.
- 6
Add salt and pepper to taste and serve the curry with a spoonful of natural yoghurt and coriander to garnish. Enjoy with rice.
PER SERVING: 29g FAT (Excluding extras)
Chickpea and Cashew Korma was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
