Creamy Chickpea Curry with Cashew Sauce

by Steph Sunshine at StephSunshine.com

Yield 4 servings

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

  • 1/2 cup raw, unsalted cashews, soaked
  • 3/4 cup water
  • 1 tbsp. tomato paste
  • 1 tbsp. safflower oil or coconut oil
  • 1 cup onion, diced (about 1 medium onion)
  • 2 tbsp. fresh ginger root, minced
  • 2 tbsp. garlic, minced (about 6 garlic cloves)
  • 1 cup tomatoes, diced (about 2 medium tomatoes)
  • 1 can chickpeas (garbanzo beans) (15.5 oz / 439 g)
  • 2 tbsp. maple syrup (optional)
  • 1 tsp. salt (to taste)
  • 1/4 cup fresh cilantro (coriander), chopped
  • rice or naan, for serving

Spice blend

  • 1 tbsp. ground turmeric
  • 1/2 tbsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. ground fenugreek
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground cayenne*
  • 1/8 tsp. ground cloves

Instructions

  1. Start by chopping all your vegetables and measuring your spices, so that each ingredient is ready to go when you need it.
  2. Blend your pre-soaked cashews with 3/4 cup water until smooth (2-4 minutes, depending on your blender). Add 1 tbsp. tomato paste and blend until evenly distributed. Set aside.
  3. Add oil to a medium saucepan over medium heat, then add your diced onion and cook until it just begins to brown (about 5 minutes). Add your garlic and ginger and cook another minute.
  4. Add your spice blend to the pan (turmeric, coriander, cumin, fenugreek, cayenne, cinnamon, and cloves), and allow it to cook until just fragrant, about 30 seconds. Then add diced tomatoes and cook for about 15 minutes, stirring occasionally. You may need to add a splash of water when you add the tomatoes, or as they cook, to keep them from drying out.
  5. Add chickpeas, creamy cashew-tomato sauce, maple syrup, and salt to the pan, then stir. Reduce the heat to medium-low, and continue to cook for 2-3 minutes, stirring regularly. Taste and add spices or salt as desired.
  6. Stir chopped cilantro into the curry and cook for 1 minute longer. Serve with basmati rice or naan.

Notes & Hints

This recipe has a mild level of spiciness; for medium heat, use 1/4 tsp. cayenne, or for no heat, omit cayenne.

If your ingredients get too dry at any point during cooking, you can always add a splash of water and stir to deglaze the pan.

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