Indian•healthy
Cashew Chickpea Curry
This easy, vegan Cashew Chickpea Curry is perfect when you're craving Indian food, and it's packed with flavor.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup toasted cashews
- 1 medium onion
- 5 cloves garlic
- 1 inch piece fresh ginger
- 2 teaspoons chili powder
- 2 teaspoons turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- ½ teaspoon ground cardamom
- ½ teaspoon cinnamon
- ½ cup flaked coconut
- 2 tablespoons vegetable oil
- 30 oz. chickpeas ((2 cans, 850g))
- 3 tablespoons tomato paste
- Salt and pepper
- zest of 1 lemon
- 1 ½ cups cashew milk
Instructions
- 1
In a food processor, puree the toasted cashews, onion, garlic, ginger, spices, and coconut.
- 2
Add the resulting paste to a pot over medium heat, along with a couple tablespoons of vegetable oil, and fry for 5 minutes, stirring constantly.
- 3
Add the chickpeas, tomato paste, salt and pepper to taste, and lemon zest, and cook for another 10 minutes, stirring often. Turn the heat down to low. Add the cashew milk, and bring the curry to a gentle simmer. Simmer for 15 minutes, until the sauce has thickened slightly.
- 4
Serve with steamed basmati rice and toasted naan.