Sri Lankan-Style Chickpea Curry
with Cashews & Garlic Butter Naan
Cooking time
20 minutes
Servings
4
Calories
1100 /serving
The perfumes of Sri Lankan cuisine spice up vegetarian night. This curry is over-the-top tasty yet tamed to suit a family palate. Comforting chickpeas in creamy coconut milk come with fluffed basmati, toasted cashews, and buttery naan to dip in with.
We will send you:
- 3 Garlic cloves
- 180g Baby greens (baby spinach or kale)
- 1 Lime
- 50g Roasted cashews
- 398ml Chickpeas (canned)
- 400ml Organic fair-trade coconut milk (non-GMO)
- 320g Basmati rice
- 60ml Vegetable demi-glace
- 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)
Contains: Cashews • Milk • Mustard • Sulphites • Wheat
You will need:
Basting brush
Large high-sided pan
Medium pot
Microwave
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
3 tbsp Butter
Total Fat
42 g
Saturated Fat
24 g
Sodium
1730 mg
Total Carb
157 g
Sugars
7 g
Protein
29 g
Fibre
15 g
Preparation
Cook the rice
- 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.
Mise en place
- Meanwhile, preheat the oven to 450°F.
- Drain and rinse the chickpeas.
- Zest and cut the lime into 6 wedges.
- Mince the garlic.
Toast the cashews
- 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 on a cutting board. Once cool enough, roughly chop.
- Reserve the pan.
Make the curry
- 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, demi-glace 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.
Make the garlic butter naan
- 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.
Finish & serve
- 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!
