Chickpea, Vegetable and Cashew Nut Curry

This simple and satisfying curry can be made a few days in advance or as soon as you fancy it!

The cashews. Soak them. The longer the better. It will make for an easier blend and a less grainy sauce. Adding them really elevates this curry. It adds a creaminess without having to add real cream. It also provides a dose of healthy fats and ups the protein content! Win-win.

If you have the time, cook this for as long as possible. Let those flavours really develop – trust me, its worth it! Leave it to simmer and have a cuppa.

I served this with brown rice, but you can serve with whatever you like.. white rice, naan bread, cauliflower rice, veggies, nothing, everything.. the choice is yours!

Ingredients

Serves 2-3

  • 1 Large Onion
  • 1 tsp Coconut Oil
  • 35 g Cashews in 200 ml Cold Water
  • 1 Tin Chopped Tomatoes
  • 1 Tin or 250 g Chick Peas
  • 500 ml Water
  • 1-2 Garlic Cloves
  • 1 Medium Carrot
  • 150 g Frozen Peas
  • ½ tsp Cumin Seeds
  • 1 tsp Ground Cumin
  • 1-2 tsp Chilli Powder (depending on how hot you like it)
  • ¼ tsp Mustard Seeds
  • 2 tsp Curry Powder
  • 1 tsp Salt

Method

  • Soak the cashew nuts in the cold water
  • Heat oil in a large pot, chop the onions and garlic and add to the oil. Cook for a few minutes
  • Add cumin seeds and mustard seeds until browned and fragrant
  • Add tomato puree, mix and add chopped carrots
  • Cook for 5 minutes
  • Add chopped tomatoes, chickpeas and water
  • Simmer for 30-45 mins
  • Add garden peas and blended cashew nuts
  • Cook on a low heat until thickened

Per Serving | 255 cals | 11 g protein | 31 g carbs | 9.1 g fat |

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