Blog & Recipes

  • Skye Moore

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!


Ingredients:

  • 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

Recipe:

  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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