How much cooking liquid from the cooked chickpeas should be used? I usually have several cups or more, but I think that would be too much. Looks delicious!
Imagine you had two cans of chickpeas and they were covered with liquid: that much. If you need to, put them in a container and cover with liquid, plus a little bit more...
Hi, do you have a good recommendation for a substitute for cashews? We have a cashew allergy in the family. Would it be possible to sub some coconut milk/cream?
I made the chick pea curry over the weekend and used an immersion blender which did not fully pulverize the cashews so it looked a bit strange, but the taste was excellent. I made my own garam masala so did not put in the extra cumin. I will make this again and try using coconut oil or olive oil instead of butter. Thanks!
I see where you substituted cashews for the heavy cream and was wondering why you didn't substitute a vegan ingredient for the butter (not that it was necessarily the desire, but it would then be vegan friendly). Obviously one could use a vegan fat/oil but do you feel the butter is too important to the flavor of the dish to leave it out/substitute for? Thanks
Much appreciated!
Yes!! Will def be making this.
How much cooking liquid from the cooked chickpeas should be used? I usually have several cups or more, but I think that would be too much. Looks delicious!
Imagine you had two cans of chickpeas and they were covered with liquid: that much. If you need to, put them in a container and cover with liquid, plus a little bit more...
I presume raw cashews? Looks delicious!
raw or roasted, doesn't matter, but raw is fine.
interesting twist with serrano. will have to try it.
I must have seen it in butter chicken recipes when I was researching it!
Can't wait to make this!! I looooooooove a cashew sauce.....strong holdover from my former vegan days
let me knowwwwwww
Yum 😋
Hi, do you have a good recommendation for a substitute for cashews? We have a cashew allergy in the family. Would it be possible to sub some coconut milk/cream?
Yes! Use 1 cup of heavy cream or coconut milk, and reduce the water amount by 3/4 cup.
Thanks Andrew. Can't wait to try your naan recipe, too...but I will.
I made the chick pea curry over the weekend and used an immersion blender which did not fully pulverize the cashews so it looked a bit strange, but the taste was excellent. I made my own garam masala so did not put in the extra cumin. I will make this again and try using coconut oil or olive oil instead of butter. Thanks!
Andrew,
I see where you substituted cashews for the heavy cream and was wondering why you didn't substitute a vegan ingredient for the butter (not that it was necessarily the desire, but it would then be vegan friendly). Obviously one could use a vegan fat/oil but do you feel the butter is too important to the flavor of the dish to leave it out/substitute for? Thanks
It's in the name of the dish, Bill! (Also I always have butter in the fridge, I never have cream.)
In other words, yes. The butter flavor is central to the original dish. Using oil is nice too, if you avoid butter for any reason.
Just made this for dinner and it is amazingly delicious. Thanks for the recipe, it will be a staple henceforth.
So glad to hear that, Jason!