Indian nut curry with chickpeas and rice

Name: Indian nut curry with chickpeas and rice
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g pandan rice; 2 onion; 100 g unsalted cashew nuts; 400 g baking flour; 1 el peanut oil; 2 el Indian bean spices; 200 ml coconut milk; 300 ml water; 400 g canned chickpeas; 15 g fresh coriander

Homemade curry with pandan rice, onion, cashew nuts, cauliflower, herbs, coconut milk, chickpeas and coriander.

Ingredients

Kitchen Stuff

1 blender

Directions

Boil the rice according to the instructions on the package. Cut the onions into half rings.
Heat a skillet without oil or butter and roast the cashew nuts for 5 minutes on a medium heat until golden brown.
Remove from the pan and allow to cool.
Meanwhile, halve the cauliflower florets and cut the large florets into quarters.
Heat the oil in the same frying pan and fry the onion and Indian savory 2 min.
Meanwhile, put half of the cashew nuts together with the coconut milk in the blender and reduce for 30 seconds.
Add the cauliflower, cashew coconut milk, water and pepper and salt to the skillet and bring to a boil.
Leave on the pan for 10 minutes on medium heat with the lid on the pan. Stir occasionally.
Meanwhile, put the chickpeas in a colander, rinse under cold running water and let drain. Add the last 3 minutes.
In the meantime, cut the coriander roughly. Serve the rice with the curry and sprinkle with the coriander and the rest of the cashew nuts.