Traditionally thicken with almonds we think cashews are an improve on the classic
Kumara cashew korma with brown rice
Cook time: 50 minutes
Peel the kumara and the carrot and cut into approximately 3 cm squares.
Bring a medium pot of salted water to the boil.
Peel and dice the onion. Mince the garlic and ginger.
In a medium saucepan, heat a drizzle of oil over a medium-hot heat. Add the onion and cook for 4 minutes before adding the garlic and ginger and cooking for a further 2 minutes. Add the spice mix and cook out for another minute.
Cook the brown rice in boiling water for about 20 to 25 minutes, until tender.
Add the tomatoes, kumara, carrot and strained chickpeas to the pot and cook for 15 minutes.
Add a few splashes or so of water, as needed.
Add the cashew cream to the curry, stir through, and reduce the heat to a low simmer. Add in the peas and cook for another 10 minutes. Taste and add salt, as needed.
Divide the rice between the bowls and top with korma. Garnish with roasted cashews.