I love the sauce in this Indian curry. It tastes like authentic Indian food. We sometimes use it to make Malai Kofta as well which is equally delicious but a lot more trouble than this simple recipe. Chickpeas are a great source of protein for vegetarians and vegans. They are also high in dietary fibre and essential minerals.
Indian Chickpea Curry
Ingredients
- 2 tbsp coconut oil or ghee
- 4 green cardamon pods, seeds removed
- 2 bay leaves
- 4 cloves
- 1 large onion, roughly chopped
- 3 cloves chopped garlic
- 1 large knob ginger (about 1 tbsp sized)
- 1-3 red chilli, seeds removed and chopped - Add according to the heat you prefer in your curry
- 1 1/2 tsp ground cinnamon
- 1 tsp ground mace or nutmeg
- 1/2 cup raw cashews
- 2 x 415g tins tomatoes
- 1 cup water
- 1-2 tsp Celtic sea salt (to taste)
- 1 x 400g tin coconut cream
- 1 tbsp honey
- 3 cups cooked chickpeas (2 tins)
- 1 large sweet potato, peeled and diced
- 1 head broccoli, chopped into florets
Instructions
- Heat ghee in a large saucepan.
- Fry the cardamon seeds and bay leaves until fragrant.
- Add onion, garlic, ginger and chilli. Fry until soft.
- Add remaining spices and stir for a minute.
- Add cashews, tomatoes, water and salt. Mix well, then cover and cook over medium heat for 15-20 minutes.
- Meanwhile, steam the sweet potato until tender.
- Puree the gravy with a stick blender or in a food processor. If you are using a food processor it is best to allow the mix to cool before putting it into the plastic bowl.
- Pour gravy back into the saucepan and turn onto low heat. Add coconut cream and honey. Mix well.
- Add the chickpeas, cooked sweet potato and broccoli.
- Simmer for 10 minutes until the broccoli is tender.
- Server over Basmati rice.
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