Speedy Vegetarian Kuruma with Chickpeas (Onion-Free, No Coconut)

1.Heat the vegetable oil in a pot or deep pan over medium heat.

2.Add cumin seeds and mustard seeds. Let them splutter for about 30 seconds.

3.Add the grated ginger and minced garlic. Sauté for another minute until fragrant.

4.Stir in the turmeric powder, garam masala, coriander powder, and red chili powder. Cook for 30 seconds, stirring constantly.

5.Stir in the tomato paste and cook for 1 minute until it darkens slightly.

6.Add the drained chickpeas, diced potato, and diced carrot to the pot. Stir well to coat the vegetables with the spices.

7.Pour in the blended cashew paste and vegetable broth. Add salt to taste. Bring the mixture to a simmer.

8.Cover the pot and let it cook for 15-20 minutes, or until the potatoes and carrots are tender. Stir occasionally.

9.A small amount of water (about 1/4 cup) can be added if the sauce becomes too thick during cooking.

10.Adjust salt if needed. The kuruma should have a thick, gravy-like consistency.

11.Garnish with fresh chopped cilantro before serving.