Chickpea and Broccoli Masala Curry

By mm_food4me

Ingredients

• 1/3 cup toasted cashew pieces
• 1 cup water
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 " cinnamon stick
• 3 cloves
• 2 tbsp coconut oil, butter or ghee
• 3 cups diced onion
• 1 clove garlic, minced
• 1 tbsp finely grated fresh ginger
• 1 tsp salt
• 1 tsp turmeric powder
• 1/2-1 tsp chili flakes
• 1 1/2 cups cooked chickpeas
• 1 cup chopped fresh or canned tomatoes
• 3 cups broccoli florets
• 1/2 cup yogurt (optional)
• chopped cilantro, for garnish

Details

Servings 4
Adapted from drweil.com

Preparation

Step 1

In a blender, combine cashews and water on high speed for 30 seconds. Set aside.

In a small dry skillet, toast coriander, cumin, cinnamon stick and cloves on medium heat until the seeds start to brown and smell fragrant. Allow to cool before grinding in a spice or coffee grinder until fine.

In a medium saucepan, heat oil, butter or ghee and sauté onions with garlic, ginger and salt for 2 minutes, until onions are translucent.

Add turmeric, chili flakes, chickpeas and ground spice mix and continue to sauté for 2 minutes.

Reduce heat to low and stir in the cashew liquid. Simmer for 2 minutes before adding the tomatoes.

Slowly continue to heat the curry for at least 5 minutes. Add the broccoli florets and optional yogurt 2 minutes before serving. Stir and simmer just until the broccoli is tender.

Don't be afraid of salt. Since you're cooking with fresh food instead of packaged, you're starting out with much less sodium to begin with. Salt enhances the flavors in food and makes everything taste better, especially in Indian food. If a dish is lacking in something, chances are it's salt.

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