This post is sponsored by JOI. Use this link to get 10% off your order, or enter PESTOANDPOTATOES at checkout.
Lately, my dinners are all about convenience without sacrificing on flavor. That’s no problem with my Simple Chickpea Cashew Curry, which is made extra nutty and delicious with the addition of JOI, a one-ingredient base that’s available in cashew or almond.
Add JOI to water and make nut milk in an instant, or use the shelf-stable base to bring a layer of nuttiness to dressings, sauces and dips. I can’t wait to try it in my Roasted Carrot Dip recipe!
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.
Ingredients
- ¼ cup JOI cashew base
- 1½ cups water
- 2 tablespoons olive oil
- ½ large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 15.5-ounce can chickpeas
- 3 cups broccoli florets, chopped
- 3 tablespoons curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 lime, juiced (about 2 tablespoons)
- Cilantro and toasted cashews for serving (optional)
Instructions
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.
