Indian chickpea curry with cumin, coriander and spring onion basmati rice

Save the Recipe below and tag us #jaxvegancouple once you make it to be featured on our page. You can leave out many of the spices listed below if you don’t have it. The chickpeas curry will still taste delicious 

Ingredients ⁣

2 cans chickpeas drained

1 can chopped tomatoes 

2 medium onions (diced)⁣

1 cup oat milk ⁣

1/2 cup raw cashews⁣

1 tsp minced garlic⁣

1 tsp minced ginger ⁣

½ tsp green chilli 

1 tsp turmeric powder⁣

1 tsp cumin seeds⁣

½ tsp salt

¾ tsp ground cumin powder⁣

1 tsp ground coriander powder⁣

1 tsp garam masala⁣

1 dried chilli⁣

½ tsp whole black peppercorns⁣

2 whole cloves⁣

2 whole cardomoms⁣

2 pieces cinnamon ⁣

1 star anise ⁣

2 cups basmati rice⁣

4 cups boiling water ⁣

1 tsp salt⁣

1 spring onion⁣

1 cup chopped cilantro ⁣


1️⃣ Soak the cashew nuts in oat milk for 10 minutes and blend⁣

2️⃣ In large pan add 2 tbsp of water and sauté the onions with the green chilli, garlic, ginger and spices (cumin seeds, cumin powder, coriander powder, turmeric, salt, cinnamon, star anise, dried chilli, garam masala, peppercorns, cloves and cardomom pods) and fry until onions are browned⁣

3️⃣ To the pan, add a can of tomatoes  1 cup water and simmer for 10 minutes before adding the cashew cream⁣

4️⃣ Add the chickpeas and cook on low heat for another 10 minutes ⁣

5️⃣ While the chickpea curry is simmering, wash rice under cold water and boil in hot water and 1 tsp salt for 15 minutes. Drain and stir through finely sliced spring onion and cilantro.⁣ Simmer for 5 minutes. 

Enjoy, Serve hot with whole wheat chapatis, lentils. 

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Indian chickpea curry with cumin, coriander and spring onion basmati rice