Simple Delicious Tomato Chickpea Curry with Cashew Raita
Ingredients
Curry
- 1 large onion
- 2 minced garlic cloves
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp coriander
- 1-15oz can whole tomatoes
- canned coconut milk (desired amount)
- 1-15oz can chickpeas
- two large tomatoes
- preferred grain
- freshly chopped coriander
Raita
- 1/2 cup raw cashews
- pinch salt
- 1/4 tsp cumin
- small minced garlic clove
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1/3 cup water
- 1/2 cup grated cucumber
- 1 tbsp chopped fresh mint
Preparation
Curry
Sauté 1 large onion (small dice) in a little veggie broth or olive oil until translucent, about 5-7 minutes.
Add 2 minced garlic cloves, 1 tsp garam masala, 1 tsp turmeric, 1 tsp coriander and cook another minute until fragrant.
Add 1-15oz can whole tomatoes. Use side of spatula or wooden spoon to break them up.
Add desired amount of canned coconut milk. Simmer 15 minutes.
Add 1-15oz can chickpeas (rinsed and drained) and two large tomatoes (each cut into quarters). Continue cooking until warmed through.
Salt to taste.
Serve with preferred grain, freshly chopped coriander and cashew Raita.
Raita
Soak 1/2 cup raw cashews in recently boiled water for at least 2 hours.
Drain and blend on high with pinch salt, 1/4 tsp cumin, small minced garlic clove, 1 tbsp lime juice, 1 tbsp lemon juice, 1/3 cup water. Add more water as needed for desired consistency.
Remove from blender and mix in 1/2 cup grated cucumber (squeezed to remove water) and 1 tbsp chopped fresh mint.
Add salt as needed.
