1Add milk, chopped tomatoes, cashews, syrup, salt and spices to a blender (large cup). If serving the curry over rice, add an extra 60 ml ~ ¼ cup milk to the sauce.

Tip: you can add more or less cayenne pepper depending on how spicy you like your curry. You can even replace it with ½ tsp of habanero pepper, at your own risk.

2Blend until smooth ~ 2 minutes.

3Drain chickpeas. Add drained chickpeas and the sauce to a medium-size cooking pot (20 cm ~ 8 inch, preferably cast iron).

4Mix to combine.

5Cover the pot with a lid then set heat to very low (induction #2) and cook, covered, for 10 minutes. Stir well, cover and cook for another 10 minutes.

6Transfer to bowls.

7Garnish with fresh parsley and cashews. Sprinkle with freshly ground black pepper. It can be served over rice or yogurt pita (Naan) bread, or eaten on its own.