Vegan Life | Recipes
A "curry" dish is hard to define, since it can use many types of sauces (or no sauce), and many different spice blends. Many of the chickpea curry recipes on the internet are some form of the American version of channa masala, made with cumin and coriander, tomatoes, and a coconut milk base.
In this dish, I wanted to create something slightly different, so I used a spice blend that contains more turmeric (similar to Caribbean curries). I also used cashew cream as a base for the sauce. Turmeric is a root that's related to ginger. Both turmeric and ginger have anti-inflammatory properties, so I love adding them to my dishes. As Hippocrates said, "let thy food be thy medicine."
This dish is nutritious in more ways than one, however. The chickpeas and cashews are good sources of protein, and serving it with rice increases the protein content. The flavors come from lots of spices instead of unhealthy ingredients (although I did include some maple syrup in this recipe, feel free to leave it out if you would like to avoid sugar)!
The spice blend in this recipe can be adapted to your individual tastes. Increase or omit the cayenne to change the level of heat. And feel free leave out spices you don't like, and add or increase others that you do like!
While this dish might be normally served at lunch or dinner, the leftovers make one of my favorite breakfasts. It's delicious on toast, a bagel, or naan.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
1/2 cup cashews, soaked
3/4 cup water
1 tbsp. tomato paste
1 tbsp. safflower or coconut oil
1 cup diced onion (about 1 medium onion)
2 tbsp. minced ginger
2 tbsp. minced garlic
1 heaping cup diced tomatoes (about 2 medium tomatoes)
1 can chickpeas (15.5 oz)
2 tbsp. maple syrup (optional)
1 tsp. salt (to taste)
1/4 cup chopped cilantro
rice or naan, for serving
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
Blend pre-soaked cashews (soaked for 2 hours, or boiled for 10 minutes) 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.
Add oil to a medium saucepan over medium heat, and cook diced onion until it just begins to brown (about 5 minutes). Then add garlic and ginger and cook another minute.
Add your spice blend to the pan (turmeric, coriander, cumin, fenugreek, cayenne, cinnamon, and cloves), and allow 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.
Add chickpeas, tomato-cashew cream, maple syrup, and salt to the pan, and stir. Reduce heat to medium low, and continue to cook for 2-3 minutes, stirring regularly. Taste and add spices or salt as desired.
Stir chopped cilantro into the curry and cook for 1 minute longer. Serve with basmati rice or naan.
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, add a splash of water to the pan.
Turmeric will temporarily stain anything it comes in contact with, including countertops, appliances, dishes, and your hands. Be careful when using it!
I recommend chopping all your vegetables and measuring your spices before starting this recipe, so that each ingredient is ready to go when you need it.
The spice blend can be adapted to your tastes. I often get the best results through experimentation!
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