Tenina.com's Chickpea and Cashew Nut Curry

Need

Curry
100 Gram brown onion, quartered
20 Gram Extra Virgin Olive Oil (EVOO)
3 cloves garlic
5cm piece ginger, peeled
1 fresh red chilli, deseeded (optional)
1 Tablespoon ground turmeric
2 Teaspoon ground cumin
1 Teaspoon ground coriander
400 Milliliter coconut milk Recipe
1 Pinch pink salt flakes to taste
2 x 400 Gram chick peas tinned, drained
Garnish:
100 Gram salted roasted cashews, coarsely chopped
1 Handful Coriander leaves
200g steamed rice to serve

Do

Place onion, oil, garlic, ginger, & chilli into TM bowl & chop 3 sec/speed 5. Scrape down sides of bowl.
Sauté 5 min/Varoma/speed 1.
Add spices & cook further 1/min/Varoma/speed 1.
Add coconut milk and salt and cook 7 min/100°C/Reverse/speed 2
Add chickpeas and cook 3 min/100°C/Reverse/speed soft.
Adjust seasoning to taste.
Serve with steamed rice, garnished with cashews & coriander leaves.

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