Vegan Chickpea Curry Recipe with Cashew Cream Sauce

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often more affordable and has a longer shelf life.

Soak 70 grams of cashews in water for 2 hours or boil for 10 minutes to soften.

Blend the soaked cashews with 3/4 cup of water until completely smooth, about 2-4 minutes.

Add 1 tablespoon of tomato paste to the blended cashews and blend again until evenly distributed.

Mix together the spice blend: 1 tablespoon turmeric, 1/2 tablespoon coriander, 1 teaspoon cumin, 1/2 teaspoon fenugreek, 1/4 teaspoon cinnamon, 1/8 teaspoon cayenne, and 1/8 teaspoon cloves.

Heat 1 tablespoon of coconut oil in a medium saucepan over medium heat and add 1 cup of diced onion, cooking until just starting to brown, about 5 minutes.

Add 2 tablespoons each of minced ginger and garlic to the onions and cook for another minute.

Stir in the spice blend and cook until fragrant.

Add 1 cup of diced tomatoes and a splash of water to the pot, cooking for about 15 minutes until the tomatoes are soft.

Mix in the can of chickpeas (drained), the cashew cream, 2 tablespoons of maple syrup, and 1 teaspoon of salt, reducing heat to low and warming the sauce for a few minutes.

Stir in 1/4 cup of chopped cilantro and cook for just a minute before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary