This dish is super easy and quick to make once the Curry Base Sauce has been prepared. It’s even better if it’s been allowed to sit for a while and then reheated, as the flavors combine and seep into the beans. It’s mildly hot, and is good for about 4 people when served with rice, or a vegetable side such as my Aubergine Curry. My husband made the suggestion that small chunks of dried apricot would also be a good addition (and it is … we tried it), however, mango chutney on the side is really all that is required … but regardless of whether apricots are added or not, daughter #2 is a happy girl. She loves British Indian Restaurant style curries!
1/2 oz (1/8 cup) raw cashew nuts
2 cups of curry base sauce or lower calorie curry base
1/2 – 1 tsp salt
1/4 tsp chili flakes or 1/4 jalapeno
2 tsp garam masala
2 cans garbanzo beans/chickpeas, drained
Put the cashews, curry base sauce, salt, chili flakes, and garam masala together in a blender, and process until smooth.
Scrape the sauce into a saucepan, and use 4 fl oz (1/4 cup) water to rinse the blender out into the saucepan.
Add the beans, and simmer until hot.
Serve hot with chapati, or basmati rice and mango chutney
Variation: Add ~1/4 cup small chunks of dried apricot to warm up along with the beans.