About the Recipe
Free from: Sugar, Wheat, Gluten and Dairy. Vegan. Serves 5
Ingredients
3/4 cup cashew nuts
1 1/2 cups chickpeas (sprouted or soaked, alternatively canned)
1 medium onion
1 Bay leaf (optional)
3 cloves of garlic
1/4 tsp chilli powder
1/2 Tablespoon cumin powder
1/2 Tablespoon coriander powder
1/2 Tablepsoon garam masala
4 tomatoes
1 red or green bell pepper
6 sprigs fresh coriander herb (optional) aka cilantro
Preparation
Pre-preparation: Soak cup of cashew nuts in water for 2 to 8 hours. Sprout or soak chickpeas to yield 1½ cups of chickpea sprouts. Alternatively used canned chickpeas.
Fry 1 finely chopped medium onion in oil/butter/ghee on medium heat with 1 bay leaf (optional).
When the onion starts to turn golden, add 3 cloves of garlic - minced or crushed, with tsp chilli powder, tablespoon cumin powder, tablespoon coriander powder, and tablespoon garam masala. Add more oil if necessary and fry on medium-low heat for about 5 minutes.
Remove the bay leafy and add in 1½ cups of boiled chickpeas, a red or green pepper (chopped) and salt. Allow it to fry while preparing the tomatoes. Add a splash of water if necessary.
De-seed, peel and blend 4 medium tomatoes. Add in the tomatoes, and salt. Allow to cook on medium heat for just a few minutes while prepping the cashew sauce.
Add the soaked cashew nuts to a blender with ¾ cup of water and 6 sprigs of coriander (optional) and blend. Add the cashew cream and cook with the lid off for a few minutes to intensify flavours and thicken sauce. Taste to correct salt.