A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Chickpea Korma with Cashews | Creamy & Aromatic
(0)
25 min
Quick
Knuspr-Küche
Ein samtiges Korma nach königlich-indischer Art: Zarte Kichererbsen geschmort in einer aromatisch gewürzten Cashew-Kokos-Sauce, verfeinert mit Kardamom, Kreuzkümmel und frischem Koriander. Perfekt serviert mit duftendem Basmati-Reis.
Ingredients
Preparation method
Preparation & Korma Paste
Soak the cashews in hot water for 10 minutes. Peel and finely chop the onion, garlic, and ginger. Rinse the chickpeas in a sieve and drain well.
Drain the soaked cashews and blend them with the coconut milk and approx. 50 ml of water in a blender until a smooth, creamy paste forms.
Preparing the Curry
Heat the vegetable oil in a large pot or deep skillet. Saute the chopped onion over medium heat for about 4–5 minutes until translucent. Add garlic and ginger and fry for another minute.
Chef's tip
For extra roasted flavor, you can dry-roast some of the cashews in a pan beforehand without fat and sprinkle them as a crunchy topping over the finished korma just before serving.
This dish is great for meal prep – the next day, after the flavors have infused, the korma tastes even more aromatic.
We Also Recommend
Show all
Under an hour
120 min
Carrot Celery Juice
Knuspr-Küche
Shakshuka with Goat Cheese | Spicy & Healthy
Knuspr-Küche
Baked Meatballs with Brussels Sprouts
Knuspr-Küche
