Chickpea Cashew Curry

¼ tsp black mustard seeds

2 cloves

2 small pieces cinnamon sticks

1 star anise

¼ tsp cumin seeds

2 cardamom pods pinch of fenugreek seeds

2 sprigs curry leaves

1 small onion, finely chopped

2-3 green chillies (remove stems and leave whole)

2 bay leaves

1 tbs garlic and ginger paste

1-2 (15ml-30ml) tbs mild chilli powder or paprika powder (adjust quantity to heat tolerance)

1 tsp (5ml) coriander powder

1 tsp (5ml) cumin powder

½ tsp (2.5ml) garam masala

½ tsp (2.5ml) turmeric powder 1½ (250ml+125ml) cups canned chopped tomatoes

1 cup (250ml) dried chickpeas, soaked overnight and boiled until soft (keepaside)

30ml cup kasuri methi (dried fenugreek leaves)

¼ cup (60ml) cashews, boiled for 5 minutes (keep aside) salt to season fresh coriander to garnish

Boil or pressure cook the chickpeas, then keep them aside. Microwave the cashew nuts for 2 minutes. Allow them to cool, then blitz them in a blender with a quarter cup water until smooth. Keep aside.

Heat the pot over medium to hot heat. When the pot is hot, add the black mustard seeds. As soon as the seeds start to pop, turn down the heat, then add the cumin seeds, cardamom pods, fenugreek seeds and curry leaves.

Add ¼ cup water. Give the pot a swirl.

Add the onions, bay leaves and garlic and ginger paste. Mix it. Turn up the heat.

Let the onion braise in the water. When the water dries out, keep adding a splash of water until the onions are soft and golden brown.

Turn down the heat. Make sure there is no water in the pot. Add the chilli powder, coriander powder, cumin powder, garam masala and turmeric powder. Stir for 30 to 45 seconds without water, then pour in a quarter cup of water.

Add the tomatoes and salt. Mix it. Cover with a lid and cook on medium heat. Continue to add a splash of water when necessary. Cook for about 8 to 10 minutes. Add the cooked chickpeas and kasuri methi.

Cook for another 8 to 10 minutes, again adding a little water. Pour in the cashew cream, stir and cook for a further 5 to 8 minutes

Turn off the heat. Garnish with fresh coriander.