Description
This creamy vegan chickpea curry is not only a delight for the palate but also a wholesome and nourishing meal. Packed with plant-based protein and essential nutrients, it offers a satisfying and balanced option for vegetarians and vegans alike.
Ingredients
- ½ cup cashews
- 3 tablespoons neutral oil (we used avocado)
- 1 onion, diced
- 3 garlic cloves, minced
- 1-inch piece ginger, finely grated
- 1 green chilli, minced (around 2 tablespoons)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cinnamon
- 3 tablespoons tomato paste
- 4 medium (around 550g / 1.2 pounds) tomatoes, diced
- 2 tablespoons tamari (or soy sauce)
- 3 cans / 400g / 14.10 ounces each chickpeas, drained and rinsed (4.5 cups cooked chickpeas)
- 1 teaspoon salt (more to taste)
- 1 tablespoon sugar (if in the US, use organic)
- 1 tablespoon garam masala
- Fresh coriander / cilantro, for garnish
Instructions
- Soak the cashews in boiled water and set aside.
- In a large pot, heat the oil over medium heat. Add the diced onion, garlic, ginger and green chilli and cook until softened and fragrant, about 6-8 minutes. In the meantime, chop up the tomatoes.
- Add the curry powder, cumin, coriander and cinnamon and cook for 1 minute, stirring. Make sure you don’t burn the spices. If need be, deglaze the pot with a little bit of water.
- Add in the tomato paste and stir in well, cooking for another minute.
- Pour in the tamari and diced tomatoes, mix and put the lid on. Stir occasionally and let it simmer down for 10 minutes. It will turn into a thick, creamy consistency.
- In the meantime, prepare your cashew sauce. Drain the cashews and add them along with 1 ¼ cup of water to a small blender and blend until smooth. Set aside.
- After it’s been cooking for 10 minutes, add in the chickpeas, salt and sugar and stir well. Let it cook for 5 minutes.
- Stir in the cashew sauce, and garam masala cooking for another 8-10 minutes so that the sauce thickens and becomes creamy.
- Adjust seasoning if needed.
- Serve the vegan chickpea curry hot, garnished with fresh coriander with a side of rice, quinoa or other grain of choice.
- Diet: Vegan
