Name: Simple Chickpea Cashew Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian

Pesto & Potatoes Verified

July 11, 2025

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.

From the Cook

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Simple Chickpea Cashew Curry

Pesto & Potatoes Verified

Ingredients

WarningTreenuts and 2 other allergens identified

Instructions

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Instructions

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.

In a large skillet, heat olive oil over medium-high heat. Add sliced onion and cook until translucent, about 5 to 7 minutes.

Add minced garlic, curry powder, ground turmeric, ground ginger, cayenne pepper, kosher salt and cracked black pepper. Cook, stirring continuously for about 2 minutes.

Stir in JOI cashew milk and bring curry to a simmer.

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.

Add broccoli and cover pan. Continue to simmer until broccoli is steamed and cooked through, about 8 minutes.

Taste, adjust seasoning and garnish with cilantro and toasted cashews (optional). Serve with sweet potato noodles or rice.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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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.