Cashew, Chickpea and Cardamom Curry

, from Issue #73. July, 2017
Photography by Kelly Gibney.
Cashew, Chickpea and Cardamom Curry

Rich and deeply satisfying, this will take the chill out of the coldest night. The masala paste can be made up to 3 days in advance.

Serves: 4


oil, for sautéing
2 onions, sliced
1 teaspoon sea salt
3 medium carrots, peeled and cut into cubes
2 cups vegetable stock
½ cup coconut cream
2 x 400-gram cans chickpeas, drained and rinsed well
1 cinnamon stick
3 whole cardamom pods
large bunch kale or silverbeet, stems removed, roughly chopped
Masala paste
½ cup raw cashew nuts
3 cloves garlic, roughly chopped
2 tablespoons chopped fresh ginger
1 teaspoon each ground cumin, coriander, garam masala and turmeric
1 teaspoon chilli powder
2 tablespoon tomato paste
5 tablespoons olive oil
To serve
steamed quinoa or brown rice 


Place all the masala paste ingredients in a food processor and blend to a smooth paste.

Heat a glug of oil in a large saucepan and gently cook the onions and salt for 8 minutes, without browning. Add the masala paste and carrots. Cook for a further 8 minutes until fragrant.

Add the stock, coconut cream, chickpeas and cinnamon stick. Lightly crush the cardamom pods and release seeds into the pot. Bring to a boil and then simmer for 25 minutes. Stir frequently.

Add the greens and cook for 5 minutes. Serve with steamed brown rice or quinoa. Serves 4.