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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.