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Blog & Recipes

Creamy Cashew Chickpea Curry

Craving something creamy and comforting? Then you are sure to love this cashew chickpea curry! This curry recipe is versatile and can be made with a variety of different vegetables. You can also substitute the chickpeas for a different protein source such as chicken, baked tofu or another type of bean. With endless combinations to be enjoyed, this recipe is likely to become a staple in your kitchen!! If you try this recipe, tag us in your photos on Facebook and Instagram @VancouverDietitians!


  • 2 cups cashews, soaked in water overnight or at least 2-3 hours

  • 1 tbsp coconut oil

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, minced or grated

  • 2 medium carrots, peeled and diced (~1 cup)

  • 2 small sweet potatoes, peeled and diced (~1 cup)

  • 1 red bell pepper, chopped

  • 1 head of broccoli, chopped

  • 2 medium tomatoes, chopped

  • 2.5 tbsp mild yellow curry powder (or to taste)

  • 1 tsp sea salt

  • 1 can chickpeas, rinsed and drained

  • Brown rice, for serving (optional)

  • Fresh cilantro, for serving


  1. In a blender, combine the soaked cashews with 3 cups water and blend until smooth and creamy. Set aside.

  2. In a large skillet, heat the coconut oil over medium heat and add the onion, garlic and ginger. Saute for 5 minutes or until the onion is translucent.

  3. Add the sweet potato and carrot and saute for 2-3 minutes. Then add the bell pepper, broccoli, tomato, curry powder and salt. Saute for 5 minutes more.

  4. Stir in chickpeas and cashew cream. Reduce the heat to medium-low and cover the skillet. Let the curry simmer, covered, for about 20 minutes or until the sweet potatoes are fork-tender. Stir about every 5 minutes throughout the cooking process.

  5. Serve the curry with brown rice (or your choice of whole grain) and garnish with fresh cilantro.

Recipe and photo by Skye Moore

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