Coconut, Cashew and Chickpea Curry
Coconut, Cashew and Chickpea Curry



  • 1 tbsp oil
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 1cm piece of ginger, grated
  • 2 tbsp mild curry powder
  • 400g tin of coconut milk
  • 200g tin of chopped tomatoes
  • 75g cashews, whizzed to a powder
  • 4 tbsp raisins
  • 400g tin of chickpeas, drained
  • 750g chopped squash
  • Cook the onion in the oil for 10 mins to soften, then stir in the ginger, garlic and curry powder. Cook for a minute more, then add the coconut milk, powdered cashews, tomatoes, raisins, squash and chickpeas. Add about 200ml water, and simmer for 20 mins until everything is tender. Season well, then serve with rice or flatbreads.
30 mins
4 serving

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