Simple Chickpea Cashew Curry
Canned chickpeas provide the protein for this curry that has deep, nutty flavor. The addition of a cashew nut base also adds extra creaminess to the recipe.
Servings: 4
Ingredients
- ¼ cup JOI cashew base
- 1½ cups water
- 2 tablespoons olive oil
- ½ large yellow onion thinly sliced
- 3 cloves garlic minced
- 15.5 ounces canned 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.