Chickpeas in a Coconut Cashew Curry

On a cold winter evening, there’s nothing like a warming curry with a taste of the tropics to warm you up. I made a chickpeas in a coconut cashew curry. There were a few more steps in the preparation process but it was worth it for this delicious curry.

Here’s my recipe.




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  • cooking oil

  • 2 cups of pre-soaked dried chickpeas

  • 1/2 cup of cashews soaked for at least 2 hours

  • 1 onion diced

  • 4 cloves of minced garlic

  • 1 inch of minced ginger

  • 2 tablespoons of tomato paste

  • 2 tablespoons of garam masala

  • 2 teaspoons of turmeric

  • 1 tablespoon of dried fenugreek leaves

  • 1/3 of cup of powdered coconut

  • 1 serrano chilli sliced into rings

  • 1 cup of chopped cilantro

  • salt to taste

  • 2 cups of water



  • Heat some oil in a pot and add the garlic.


  • Once the garlic softens, add the onions, ginger and cashews and fry them until the onions are translucent.

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  • Puree all the ingredients from the pot.


  • Heat more oil in the pot and add the puree, chickpeas,tomato paste, garam masala, turmeric, fenugreek leaves, chilli and salt to taste. Add the water and cover it with a lid and let it cook for 20 minutes.




  • Add the powdered coconut and cilantro and cook for another 10 minutes without the lid.


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