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Vegan Chickpea Curry Recipe with Cashew Cream Sauce
51K views
May 3, 2024
This is one of my all-time favorite recipes. It's quick & easy, delicious, and healthy too. It has ginger and turmeric which have anti-inflammatory properties, plus cashews and chickpeas (garbanzo beans) for protein. Skip the maple syrup for an even healthier version. Follow along with the recipe on my website: https://www.stephsunshine.com/vegan-life/chickpea-curry-cashew-cream Search all my recipes here: https://www.stephsunshine.com/vegan-life/all-recipes Find me on the socials (IG, Pinterest, TikTok, FB) @msstephsunshine
View Video Transcript
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Easy, delicious, and healthy all in one dish
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Why yes, please. Welcome back and happy new year. Today, I thought I would make one of my favorite recipes
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which is a chickpea curry made with a cashew cream sauce. So a curry is a little hard to define because it's a very broad term
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It basically just means a dish that's made with a bunch of spices and
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sometimes sauce, sometimes no sauce. In this case, I'm using cashew cream as my sauce and
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seasoning it with a mix of spices including turmeric, coriander, and cumin
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But this dish is really flexible so you can adjust the seasonings to your taste. As usual
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the link to the recipe will be in the description below if you want to follow along. Now, let's get started
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So I have 70 grams of cashews that I have already soaked
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I usually prefer to go with weights on the cashews just because if they're holes or pieces
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they can take up different amounts of space. But if you don't have a scale, it's about half a cup. If you have a high-speed blender
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you do not need to soak the cashews. Only if you're like me with an old slow blender
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Soaking them in water for two hours will be enough to soften them up or you can also boil them for 10 minutes
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I usually go the boiling route because I don't like to wait. I'm gonna toss the cashews in the blender along with three quarters of a cup of water and blend it until it is
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completely smooth. This can take two to four minutes or so depending on your blender. Once it's smooth
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I'm going to add in a tablespoon of tomato paste and blend it again until it's evenly distributed
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The next thing I'm gonna do is mix up my spice blend so it's ready when I need it
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I'm using one tablespoon of turmeric, half a tablespoon of coriander, a teaspoon of cumin
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half a teaspoon of fenugreek, a quarter teaspoon of cinnamon, and an eighth of a teaspoon each of
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cayenne and cloves. You can leave the cayenne out if you don't want any spice and like I said, feel free to adjust any of these spices
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to your liking. Now I'm gonna add a tablespoon of coconut oil to a medium saucepan over medium heat and I'll add in a cup of diced onion
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If you don't have coconut oil, you can use safflower oil or just a light neutral oil
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And I'm gonna wait for the onions to just start to brown which should take about five minutes
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Then I'm gonna add two tablespoons each of minced ginger and garlic. After that's cooked for another minute or so
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I'll add my spice blend and let it cook until it's fragrant. Now it's time to add my tomatoes
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I have one cup of diced tomatoes that I'm gonna add in and
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I'm also gonna add a splash of water to keep everything from drying out
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You can add a little bit of water anytime your pot looks too dry. And I'm just gonna cook this for about 15 minutes until the tomatoes are nice and soft
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Now I'm just gonna mix in a can of chickpeas without the aquafaba
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my cashew cream, two tablespoons of maple syrup, and one teaspoon of salt
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I'm turning the heat down a bit to medium-low and I'll let it cook for a few minutes more just to warm up the sauce
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At this point you can taste it and decide whether you want to add any more seasonings, salt, whatever
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So last last thing, I've just got a quarter of a cup of cilantro that I am stirring in and
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I'll let it cook for just a minute before it's ready to be served. And I just have some rice here that I prepared to serve alongside the curry
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You can also serve it with naan or eat it on its own. Personally, I like to have the leftovers for breakfast with a bagel. So
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whatever you like. Mmm
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This is so good. What I really love about this recipe is that it is so flavorful
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and it doesn't have any of the junk. I mean, it does have some maple syrup and you know, if you really wanted to go
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no sugar and totally healthy, you could leave the maple syrup out. But other than that, it's
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healthy and it's so delicious. There's also fresh ginger and ground turmeric in here, which both have anti-inflammatory properties
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and there's protein from the chickpeas and the cashews. Try it, let me know what you think in the comments. That is all for this first video of
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2022 but I do have a lot planned for this year that I am looking forward to sharing with you all
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Thank you so much for watching and hopefully I'll see you in the next one
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