Cashew & Chickpea Korma

navrattan korma obw

Our favorite Indian food delivery service stopped. Rather than languish, cry, and starve, we  put on our big kid pants and decided to channel our inner Indian cooking guru. The result? Almost unbelievable but it’s way better than what has been arriving at our door steps.

This is a quick prep but slow cook meal (the longer you can wait, the better!). If you don’t know us by now, let us explain that we are pretty experimental in the kitchen, rarely is anything measured before we add it, but we’ll recount the end result in the recipe below. May your autumnal evenings grow warmer and your taste buds do a dance of joy!

Prep time: 20 minutes

Serves 4

Ingredients

1 cup cashews
1 can chickpeas
1/2 tbsp olive oil
1 jar tomato sauce (we used fire-roasted tomato sauce)
1 red bell pepper
1 carrot
1 baby bok choy
1 onion, chopped

Herbs & Spices
1″ ginger
1″ tumeric
1/3 bunch of cilantro
1 tsp coriander
2 tsp cumin
2 tsp harissa
1 tbsp garam masala

Instructions

Heat cashews and chickpeas in a pan with olive oil for about 10 minutes, stirring often. Prep other vegetables – chop carrot, red pepper, cilantro, and bok choy. Transfer chickpeas and cashews to a pot to rest and now heat the vegetables in the pan with jar of tomato sauce for 10 minutes. Add vegetable mix to pot with the nuts and chickpeas along with spices and 1/2 liter of water. Simmer for as long as you can stand or about 45-60 minutes. Serve with blend of wild rice if desired.

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