Quick and Easy Creamy Chickpea Cashew Nut Curry | Dairy-Free and Plant-based Recipe

cashew nuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds are lower in calories and provide a similar texture.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

Start with canned chickpeas; drain and rinse them.

In a bowl, add the chickpeas and season with 1 teaspoon of coriander powder, 1 tablespoon of smoky paprika, and half a teaspoon of chili powder; mix to coat and set aside.

Chop about a quarter of a capsicum into chunks, and chop a whole tomato into chunks.

Chop a medium-sized red onion into chunks, and mince 3 garlic cloves.

In a pan, add a teaspoon of coconut oil and turn the heat to high.

Add the chopped onion, capsicum, minced garlic, tomato, and raw cashews to the pan; let it cook for a couple of minutes without browning anything, just to release flavors.

Add 3 cups of water to the pan and bring to a boil; cook for about 5 minutes.

After boiling, turn off the heat and let it cool for about 5 minutes before transferring to a blender; do not cover the blender completely to avoid explosions from steam.

Blend the mixture until completely creamy and smooth, ensuring no sandy texture remains from the nuts.

Return the blended mixture to the pan, adding the chickpeas; make sure to scrape all the deliciousness from the blender into the pan.

Season with salt and black pepper, and let it simmer on low heat for about 15 minutes, stirring occasionally to prevent burning.

Taste and adjust seasoning; consider adding a touch of maple syrup for sweetness if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens