Family friendly
Chickpea Curry
with Cashews & Garlic Butter Naan
1100 cals
20 mins
Description
This curry is over-the-top tasty yet tamed to suit a family palate. Still, the perfumes of Sri Lankan cuisine spice up vegetarian night. Comforting chickpeas in creamy coconut milk come with fluffed basmati, toasted cashews, and buttery naan to dip in with.
Contains:
Cashews • Milk • Mustard • Sulphites • Wheat
Ingredients
for 4 servings
180g Baby greens (baby spinach or kale)
3 Garlic cloves
1 Lime
50g Roasted cashews
400ml Organic fair-trade coconut milk (non-GMO)
398ml Chickpeas (canned)
320g Basmati rice
4 Naan
19g Bay of Bengal spices (coriander, black pepper, rice, fennel seeds, cumin, brown mustard, fenugreek, green cardamom, cinnamon, curry leaves, turmeric, cloves, salt)
Nutrition
Total fat | 42g |
Saturated Fat | 24g |
Sodium | 1680mg |
Total carbs | 156g |
Sugar | 6g |
Protein | 29g |
Fibres | 15g |
Recipe Instructions
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
- Meanwhile, preheat the oven to 450°F.
- Drain and rinse the chickpeas.
- Zest and cut the lime into 6 wedges.
- Mince the garlic.
- Heat a large, dry, high-sided pan on medium-high.
- Add the cashews and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer ⅔ of the cashews to a small bowl and the remaining cashews to a cutting board. Once cool enough, roughly chop.
- Reserve the pan.
- In the same pan, heat 1 tbsp butter on medium.
- Add the chickpeas, whole cashews, ¾ of the garlic and the spices. Sauté, 1 to 2 min., until fragrant.
- Add the coconut milk and ¼ cup water; bring to a boil.
- Reduce to a simmer and add the spinach. Cook, stirring occasionally, 4 to 6 min., until the flavours have combined.
- Meanwhile, in a small bowl, microwave 2 tbsp butter, in 15 sec. increments, until melted.
- Add the remaining garlic, up to ½ the lime zest and S&P; stir well.
- Arrange the naan on a lined sheet pan and brush with the garlic butter.
- Toast in the oven, 4 to 6 min., until golden brown.
- Transfer to a cutting board and halve crosswise.
- To the pot of rice, add the remaining lime zest; stir well.
- To the pan of curry, add the juice of 2 lime wedges and S&P; stir well.
- Divide the rice between your bowls.
- Top with the curry.
- Garnish with the chopped cashews.
- Serve the remaining lime wedges and the garlic butter naan on the side. Bon appétit!