- VE
- LC
Simple Chickpea Cashew Curry
Canned chickpeas provide the protein for this curry that has deep, nutty flavor. The addition of a cashew nut base also adds extra creaminess to the recipe.
Ingredients
Instructions
- Step 1
Add JOI cashew base and water to a jar and blend with an immersion blender or whisk, until combined. Set aside until ready for use.
- Step 2
In a large skillet, heat olive oil over medium-high heat. Add sliced onion and cook until translucent, about 5 to 7 minutes.
- Step 3
Add minced garlic, curry powder, ground turmeric, ground ginger, cayenne pepper, kosher salt and cracked black pepper. Cook, stirring continuously for about 2 minutes.
- Step 4
Stir in JOI cashew milk and bring curry to a simmer.
- Step 5
Drain off liquid from chickpeas and add to the pan. Return to a simmer and cook for about 10 to 12 minutes, until sauce is thickened.
- Step 6
Add broccoli and cover pan. Continue to simmer until broccoli is steamed and cooked through, about 8 minutes.
- Step 7
Taste, adjust seasoning and garnish with cilantro and toasted cashews (optional). Serve with sweet potato noodles or rice.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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