Vegan Chickpea-Cashew Curry

I’ve been hankerin’ for some Indian food lately. So when I finally had a chance to go grocery shopping last night, I put the rest of my plans for the night (including sketches) on hold and created a beautiful, Indian masterpiece inspired by this recipe from Serious Eats.

Chickpea-Cashew Curry

CHICKPEA-CASHEW CURRY
Adapted from Serious Eats

Ingredients

1 Tablespoons mild Curry Powder (divided)
2 Tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, grated
1-inch piece garlic, grated
1/4 cup chopped red chili pepper
1/2 teaspoon cayenne pepper
1/2 cup raw cashews
1-14 oz full fat coconut milk
2-14 oz cans chickpeas, drained and rinsed
2 cups spinach leaves, chopped
salt, to taste
juice from 1 lime
1/2 cup fresh cilantro, chopped

Directions

In a heavy bottomed stockpot, heat oil over medium-high heat.

Add onion, garlic, ginger, and chili pepper. Cook for about 10 minutes, until pepper is tender. Add cayenne, cashews, and 1/2 a Tablespoon curry powder. Cook until fragrant.

Remove from eat and add coconut milk.

Transfer mixture to a food processor and blend until smooth. Return mixture to pot.

Add chickpeas, spinach, and remaining curry powder. Cook for 10 minutes over low heat, stirring frequently.

Spinach should be wilted and chickpeas should be tender.

Add salt and lime juice to taste.

Transfer to serving bowl and top with cilantro to taste.

Serve over basmati rice.

Chickpea-Cashew Curry

THE REVIEW

This recipe definitely satisfied my Indian craving and on a budget. I had cashews on hand (which seemed to be the most expensive thing on the list) so I really didn’t have to buy anything except coconut milk.

The cashews gave the curry a hint of nuttiness while the coconut milk flavor really shines through and highlights the curry. The cilantro gives the curry most of its spice, but also gives it a cool flavor. This is a mild curry, with a subtle hint of cayenne spice. I personally loved the wilted spinach and the texture that they, plus the chickpeas, added to the mix. This makes a lot of curry, probably about 7 servings. I’ll be eating it all weekend and I am quite okay with that! 🙂

Tomorrow is Pieday Friday! How excited are you?!

What’s your favorite Indian dish?

I personally love a good palak paneer. Paneer is sooooo good.

 

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9 thoughts on “Vegan Chickpea-Cashew Curry

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