Simple Chickpea Cashew Curry (Edit recipe)

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This curry is great for any meal, not only because it comes together in a snap, but you can add in whatever vegetables you like. If you want something that’s a bit more hearty and filling, add some shrimp or the protein of your choice. That’s the beauty of curry; once you have the base, you can play around with the other elements as much or little as you’d like. No two curries ever have to be the same … and they’re definitely not at my house.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

.25 cup Organic Cashew Base (JOI)
1.5 cups Water
2 Tbsp Extra Virgin Olive Oil
.5 Yellow Onion, large, thinly sliced
3 cloves Garlic, minced
15.5 oz Chickpeas, (1 15.5-ounce can)
3 cups Broccoli, florets, chopped
3 Tbsp Curry Powder
.5 tsp Turmeric Powder
.5 tsp ground Ginger
.25 tsp Cayenne Pepper
1 tsp Kosher Salt
.5 tsp Ground Fresh Black Peppercorns
1 Lime, juiced (about 2 tablespoons)
Cilantro, for serving (optional)
Raw Cashews, toasted, for serving (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add JOI cashew base and water to a jar and blend with an immersion blender or whisk, until combined. Set aside until ready for use.
In a large skillet, heat olive oil over medium-high heat. Add sliced onion and cook until translucent, about 5 to 7 minutes.
Add minced garlic, curry powder, ground turmeric, ground ginger, cayenne pepper, kosher salt and cracked black pepper. Cook, stirring continuously for about 2 minutes.
Stir in JOI cashew milk and bring curry to a simmer.
Drain off liquid from chickpeas and add to the pan. Return to a simmer and cook for about 10 to 12 minutes, until sauce is thickened.
Add broccoli and cover pan. Continue to simmer until broccoli is steamed and cooked through, about 8 minutes.
Taste, adjust seasoning and garnish with cilantro and toasted cashews (optional). Serve with sweet potato noodles or rice.

Notes

You can substitute the water for canned coconut milk to make a richer curry sauce. If your curry gets too thick, add water 2 tablespoons at a time, until desired consistency is reached.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	501
Fat:	22 g
Carbohydrates:	68 g
Protein:	18 g
Cholesterol:	0 g
Sodium:	307 mg
Fiber:	17 g
Sugars:	8 g
Calculated per serving.