Chickpea and Cashew Coconut Curry
I love Indian food but I don’t make it as often as I would like as is the case with most of my favorite foods. As always I blame my children and there reluctant taste buds. One night though I didn’t care. I made us an Indian feast for dinner and the kids ate quesadilla’s with a side of what we were having. My rule is they have to at least try it. They did and they didn’t like it.
For the curry I sauteed onions, garlic, ginger, carrots and string beans in oil until almost tender and then added some curry powder and some curry leaves then cooked it for a minute longer. After that I added a can of diced tomatoes, a can of coconut milk, a can of chickpeas that were rinsed and drained plus about 2 cups of raw cashews. Stirred it all up. Seasoned with salt and pepper then let it cook for another 30 minutes on a low simmer until the vegetables were soft. A few minutes before it was done I added some fresh cilantro. If you are a cilantro hater you could sub parsley or just leave it out.
Halfway through the cooking of the curry I had the idea to make some onion fritters. I had no idea what I was doing since I’ve never made them before. I sliced some onions, chopped some cilantro, added some chickpea flour, cumin, salt, pepper and some water. They came out pretty good but not exactly what I was going for. I have better ideas of what to do differently next time. I think the batter needs to be much thinner then mine was. Even with the recipes shortcomings they were a lovely additions to the meal especially after I mixed some orange marmalade with a bit of tamari to use as a chutney inspired topping!
The full meal
Here is the full meal together! Earlier in the day I visited an Indian Grocery and picked up a package of flat bread to heat up and serve along side.
This meal was a lot of work to put together and it created a big mess. It was worth it in the end and I look forward to making it again..especially the fritters!