Rich and deeply satisfying, this will take the chill out of the coldest night. The masala paste can be made up to 3 days in advance.
Serves: 4
INGREDIENTS
oil, for sautéing
2 onions, sliced
1 teaspoon sea salt
3 medium carrots, peeled and cut into cubes
2 cups vegetable stock
½ cup coconut cream
2 x 400-gram cans chickpeas, drained and rinsed well
1 cinnamon stick
3 whole cardamom pods
large bunch kale or silverbeet, stems removed, roughly chopped
Masala paste
½ cup raw cashew nuts
3 cloves garlic, roughly chopped
2 tablespoons chopped fresh ginger
1 teaspoon each ground cumin, coriander, garam masala and turmeric
1 teaspoon chilli powder
2 tablespoon tomato paste
5 tablespoons olive oil
To serve
steamed quinoa or brown rice
METHOD
Place all the masala paste ingredients in a food processor and blend to a smooth paste.
Heat a glug of oil in a large saucepan and gently cook the onions and salt for 8 minutes, without browning. Add the masala paste and carrots. Cook for a further 8 minutes until fragrant.
Add the stock, coconut cream, chickpeas and cinnamon stick. Lightly crush the cardamom pods and release seeds into the pot. Bring to a boil and then simmer for 25 minutes. Stir frequently.
Add the greens and cook for 5 minutes. Serve with steamed brown rice or quinoa. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.