Goan chickpea risotto with cashew nuts and coconut yogurt

Name: Goan chickpea risotto with cashew nuts and coconut yogurt
Yield: Serve 4
Cuisine: Asia
Ingredients: 2 tablespoons mild curry powder; 125 g baby spinach leaves; 250 g vialano nano risotto rice (or similar variety); 4 teaspoons garam masala; 120 ml coconut yogurt to serve; 20 g fresh coriander leaves; 100 g ghee or clarified butter (see PG TIPS); 2 shallots, finely chopped; 50 g raisins, soaked in water for 30 minutes and drained; 3 tablespoons cashew nuts, toasted and roughly chopped; 300 g cooked chickpeas (tinned are fine), drained; 600 ml good vegetable stock, hot; 2 garlic cloves, crushed

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Here is a tongue in cheek look at an Asian-style risotto that materialised one night at home, during a hunger spell. It was rather good and so I decided to share it with you.

Ingredients

For the Mild Curry Paste

4 teaspoons garam masala
2 tablespoons mild curry powder

Asia
Vegetarian
Pasta

Method

For the curry paste, place the garam masala and curry powder in a bowl and stir in 2 tablespoons of water. Set aside.

Melt the ghee or butter in a heavy-based pan, add the shallots and garlic and cook for 2-3 minutes until softened. Add the spinach and cook for 1 minute. Add the rice, then s