• Sharon Rhys

Cashew Chickpea Curry

No time to cook everyday? Try making a big batch of creamy curry. It is scrumptious the first day but even better the day after and more. Not only is this curry dish perfect for those that prefer mild foods but the addition of cashew cream gives this curry a nutty flavor.




Eating this curry dish for several days does not have to be mundane. Pair it rice, roti or even naan. Enjoy!





CASHEW CHICKPEA CURRY

Makes: ~3 – 4 servings




Ingredients


Cashew Cream

¾ cup cashews

1 cup water


Steps

  1. Preheat oven to 350°F.

  2. Place cashew in a single layer on a baking sheet.

  3. Roast cashew for ~6 mins stirring the cashews halfway through.

  4. After 6 mins, remove from oven and let cool.

  5. Once the cashews have cooled, place them in a blender.

  6. Add water and blend until creamy.

  7. Set aside (see Notes).



Spices

2 tsp. garam masala

1½ tsp. coriander

1 tsp. cumin

1 tsp. smoked paprika

½ tsp. turmeric

½ tsp. cayenne pepper

4 green cardamom pods (lightly bruised)



Main Ingredients

½ tbsp. grapeseed oil

213 gm / 75 oz. onion (finely diced)

4 garlic cloves (minced)

**½ tsp. organic minced ginger (see Notes)

1 red chili pepper (deseeded and julienned)

1 1/3 cups water

**1½ cups tomato sauce (see Notes)

2 – 15 oz. can garbanzo beans/chickpeas (drained and rinsed thoroughly)



Seasoning

½ tsp. raw cane sugar

1½ tsp. salt or to taste

black pepper to taste



Garnish

cilantro

lime juice


Steps

  1. In a pot on medium heat, add the oil. Once the oil heats up, add the onion. Sauté until ¾th translucent.

  2. Add garlic, ginger and red chili pepper. Sauté until fragrant stirring often.

  3. Lower the heat to medium low.

  4. Add spices and sauté until fragrant but not burnt stirring frequently.

  5. Next, add water, tomato sauce and chickpeas. Stir to combine.

  6. Increase heat to medium and bring to a boil.

  7. Once the curry is boiling, reduce the heat again to medium low to low heat.

  8. Add 1 cup cashew cream and stir to combine.

  9. Season the curry with sugar, salt and pepper to taste. Adjust seasoning to your liking.

  10. Turn off heat.

  11. Garnish with cilantro. Serve with rice or roti.

  12. Adding lime juice and additional cashew cream is optional.





NOTES

  • I used minced ginger from The Ginger People and Essential tomato sauce from Otamot Foods.

  • Refrigerate remaining cashew cream. Use to make creamy pasta or consume as plant-based milk.

  • If you like this dish to be less spicy, omit the red chili pepper and replace it with red bell pepper.



Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.



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© 2019 by SNC's Experimental Kitchen | A Plant-based Cooking & Food Styling Website |Sharon Rhys