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
In a blender, combine the soaked cashews with 3 cups water and blend until smooth and creamy. Set aside.
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.
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.
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.
Serve the curry with brown rice (or your choice of whole grain) and garnish with fresh cilantro.
Recipe and photo by Skye Moore