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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Indian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 306 kcal per serving

Ingredients

¼ cup - cashew base
1 ½ cups - water
2 tablespoons - olive oil
½ - yellow onion
3 cloves - garlic
15 ½ ounces - canned chickpeas
3 cups - broccoli florets
3 tablespoons - curry powder
½ tsp - ground turmeric
½ tsp - ground ginger
¼ tsp - cayenne pepper
1 tsp - kosher salt
½ tsp - black pepper
1 - lime
Cilantro and toasted cashews

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.

Nutrition