Recipe: Delicious Chickpea Curry with Cashews

Chickpea Curry with Cashews. Okay, some quick facts about this Cashew Chickpea Curry: It's perfect for when you're craving Indian food. I can say that pretty definitively, since I basically have a perpetual craving for curry, rice, and naan. It's completely vegan. (But it doesn't necessarily taste like it is!) It's packed with flavor, but it's also VERY easy to.

Cashew and Chickpea Curry -Wonderfully flavored homemade curry with fresh ground spices, cashews, chickpeas and spinach served over rice or with flat bread! An easy chickpea curry with coconut milk and zucchini, topped with crunchy, roasted cashews. Another zucchini recipe, a vegan chickpea or zucchini curry recipe with coconut milk. You can cook Chickpea Curry with Cashews using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chickpea Curry with Cashews

1. It's 1 tbsp of flour / cornstarch.
2. Prepare 1 cup of chicken broth ( veggie broth to make vegan dish).
3. It's 4 tbsp of olive oil.
4. Prepare 1/2 of onion, chopped.
5. You need 2 tbsp of curry powder.
6. Prepare 1/4 tsp of salt.
7. You need 1/4 tsp of black pepper.
8. It's 1 can of No salt added chickpeas, rinsed and drained.
9. You need 1/2 cup of unsalted cashews.
10. Prepare 1/4 cup of chopped parsley.
11. Prepare 4 tbsp of fat free yogurt.
12. It's 2 of chicken breast optional.

A good curry is one of my favorite ways of enjoying vegetables and vegan dishes. A quick simmer for the chickpeas in the flavorful sauce, a big squeeze of lemon or lime at the end, and some warm homemade naan or rice, and dinner's on the table in under half an hour. Chickpea, Coconut, and Cashew Curry » All products linked here have been independently selected by our editors. Add the cashews and fry until golden.

Chickpea Curry with Cashews step by step

1. Separate 5 table spoons of broth and add cornstarch or flour. Stir till dissolves. Let sit..
2. Cut chicken brest into strips. Add to medium frying pan with 2 table spoons of oil. Grill at medium temp. Till golden brown on every side. Remove from heat..
3. Combine 2 tablespoons oil, onion, curry powder, salt, and pepper in large skillet over medium heat. Cover and cook stirring once a min for 5 min..
4. Add remaining broth to onions and the cornstarch / flour mixture. Cook stirring constantly until thick. Add chickpeas and cashews. Simmer for 5 min. Stir in parsley..
5. Add grilled chicken. Serve and add 1 tablespoon of yogurt to each serving..

Stir in the rice until coated in the oil. Cashew yogurt makes the sauce in this instant pot chickpea curry recipe rich and creamy without adding dairy. I enjoy this cashew yogurt because it's plain, unsweetened and has a thick enough mouthfeel and tang to feel like dairy yogurt. Set aside and return the pan to the heat. Add the tomatoes and stock to the pan.

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