Cashew Chickpea Curry

CASHEW CHICKPEA CURRY

What you need to know about this Cashew Chickpea Curry:

It’s ideal if you’re in the mood for Indian cuisine. I can declare with certainty that I’m a huge fan of Indian cuisine.

It’s vegan in every way. Then again, it doesn’t always taste like it! Even though it’s loaded with taste, this dish is quite simple to prepare.

It’s better to replace rather than to get rid of.

When it comes to eating healthily, swapping something out rather than kicking something out is always preferable. Try brown rice instead of white, white flesh chicken instead of dark, and olive oil in place of butter.

Carbohydrates, for example, would make me a grumpy red-eyed monster with steam coming out of my ears if I were to fully eliminate them from my diet. Unfortunately, this is something I can attest to firsthand.

Uses cashew milk instead of heavy cream or yogurt for a unique taste that’s creamy and rich without using butter or ghee.

Things you’d find in the supermarket are the main ingredients. No more sad frozen chicken puck, frozen corn puck, frozen potato puck, or frozen brownie puck for dinner!

When time permits, though, make this Quick Cashew Chickpea Curry. With a flavor of coconut, it’s spicy and satisfying. To achieve the desired creaminess in a curry without the use of dairy, I used a thick, ever so slightly sweet cashew milk. In addition to that, the leftovers are fantastic and may be used for weeknight meals or lunches during the week.

We applaud you for making such a savvy switch!

INGREDIENTS:

  • 5 cloves of garlic
  • 3 tablespoons of tomato paste
  • 2 teaspoons of chili powder
  • 2 teaspoons of turmeric
  • 2 tablespoons of vegetable oil
  • 2 cans of chickpeas
  • 1 ½ cups of cashew milk
  • 1 medium onion
  • 1 inch piece of fresh ginger
  • 1 teaspoon of ground coriander
  • 1 teaspoon of cumin
  • ½ cup of toasted cashews
  • ½ teaspoon of ground cardamom
  • ½ teaspoon of cinnamon
  • ½ cup of flaked coconut
  • Salt and pepper
  • zest of 1 lemon

INSTRUCTIONS:

  1. Purée the onion, garlic, ginger and all the other spices and toasted cashews in a food processor.
  2. While stirring regularly, cook the paste for 5 minutes on medium-high heat with a few teaspoons of vegetable oil.
  3. Continue to boil the chickpeas for a further 10 minutes, turning often, after which you may add the tomato paste, salt, and pepper to taste. Slightly reduce the temperature. Add the cashew milk and bring the curry to a mild simmer, then remove it from the heat and let it cool slightly. 15 minutes of simmering is all it takes for the sauce to thicken just a bit.
  4. Toast the naan bread and basmati rice before serving.

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