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Creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors... you will love this chickpea korma recipe!

Chickpea Korma Recipe

Creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors... you will love this chickpea korma recipe!

Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2 people
Calories per serving 827 kcal

Ingredients

  • 10,5 oz canned chickpeas (350 g)
  • 5,5 oz red sweet potatoes (155 g), diced
  • 3,5 oz cashew nuts (100 g)
  • 1/2 cup unsweetened yogurt (125 g)
  • 1 cup whole milk (240 ml)
  • ½ small onion chopped
  • 1 large garlic clove chopped
  • 2 cloves
  • 1 star anise
  • 3 bay leaves
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • ½ tsp cumin seeds
  • 1 tsp garam masala
  • ½ tsp curcuma powder
  • a handful fresh cilantro chopped
  • a handful fresh mint chopped
  • olive oil
  • pepper
  • salt

Instructions

  1. Place a large wok or non-stick pan over high heat and add the fennel seeds, coriander seeds, bay leaves and cumin seeds.
    Creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors... you will love this chickpea korma recipe!
  2. Dry roast the seeds for 4 to 5 minutes until fragrant. Then take the pan off the heat. Let it cool for 3 minutes. Turn the heat lower to medium. Add the olive oil together with the chopped onion and garlic.
    Creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors... you will love this chickpea korma recipe!
  3. Stir fry the garlic and onion for 5 minutes until lightly browned. In the meantime transfer the cashew nuts to a clean blender. Blend them until fine. Add the cashew crumble to the onions in the pan.
    Creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors... you will love this chickpea korma recipe!
  4. Stir well. Then season with the garam masala, the ground curcuma a pinch of pepper and salt. Also add the cloves and half of the milk.
    Creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors... you will love this chickpea korma recipe!
  5. Stir well again. Bring the cashew sauce to a light simmer for 10 minutes. Then take the pan off the heat. Let the sauce cool down a little. Transfer it to a clean blender. Pulse into a very creamy paste.
    Creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors... you will love this chickpea korma recipe!
  6. Wipe the pan clean. Add another splash of olive oil, the star anise and the diced sweet potato.
    Creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors... you will love this chickpea korma recipe!
  7. Place the pan back over medium heat. Gently fry the sweet potato for 8 to 10 minutes until soft. Then add the canned chickpeas.
    Creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors... you will love this chickpea korma recipe!
  8. Add the blended cashew paste, the yogurt and the chopped mint and cilantro.
    Creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors... you will love this chickpea korma recipe!
  9. Stir well. Add the rest of the whole milk. Then check the seasoning. Add extra pepper, salt or garam masala. Scoop the korma onto deep plates and serve hot.
    Creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors... you will love this chickpea korma recipe!