Indian Chickpea Korma | Creamy Delight

Soak the cashews in hot water for 10 minutes. Finely chop the onion, garlic, and ginger. Drain and briefly rinse the chickpeas.

Blend the soaked cashews with a little soaking water (approx. 50 ml) and 50 ml of the coconut milk in a blender into a smooth, velvety cashew paste.

Bring the basmati rice to a boil with twice the amount of lightly salted water and simmer on low heat for about 12 minutes until cooked through.