Day 7: Lunch – Chickpea Curry with Pilau Rice & Crispy Onion-Cashew Topping

A comforting, fragrant dish rich in spices and textures.

Ingredients (Serves 2–3)

For the Chickpea Curry

• 1 tbsp oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 can chickpeas, drained
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 small head broccoli, cut into florets
• 1 can chopped tomatoes
• 1/2 cup coconut cream
• Salt to taste

For the Pilau Rice

• 1 tbsp oil
• 1 small onion, chopped
• 1 cup rice, rinsed
• Pilau spices (e.g. cumin seeds, cardamom pods, cloves, cinnamon stick)
• 400ml vegetable stock (use a cube or 1 tbsp vegetable Royco mixed in hot water)
• Salt to taste

Crispy Onion & Cashew Topping

• 1 small onion, thinly sliced
• A handful of cashew nuts
• Oil for frying

Instructions

Chickpea Curry

1. Heat oil in a pan and sauté the onions until soft.
2. Add the garlic and cook for another minute.
3. Stir in the chickpeas and spices. Mix well.
4. Add the broccoli florets, then pour in the chopped tomatoes. Stir.
5. Add coconut cream, stir well, cover with a lid, and let simmer for 10–15 minutes. Season with salt.

Pilau Rice

1. Heat oil in a pan, add the chopped onion and sauté.
2. Add pilau spices and press cardamom pods slightly to release their flavor.
3. Stir in rinsed rice and toast for 1–2 minutes.
4. Add vegetable stock, cover, and simmer for 15 minutes until rice is cooked and liquid absorbed.

Crispy Onion & Cashew Topping

1. Heat oil in a pan over high heat.
2. Add the sliced onions and fry until brown on one side before flipping.
3. Add cashew nuts and stir until both are golden and crispy. Drain on paper towel.

To Serve:
Spoon rice onto plates, top with chickpea curry, and finish with a generous sprinkle of crispy onions and cashew nuts.