Creamy Chickpea Cashew Nut Curry - Chef Cynthia Louise
Menu
Search
Close this search box.
Facebook Twitter Youtube Instagram Pinterest Linkedin
Cart empty

A Curry Recipe Without The Curry

Simple and easy-to-cook recipes are my gig because sometimes I really can’t be bothered. Imagine it’s the middle of the week, you’ve been very busy and tired from work but you still want to whip up a delicious and healthy homecooked meal – this curry recipe can come in handy!

I present to you this chickpea and cashew nut curry recipe. A curry recipe without the curry, but bear with me, I call it a curry ‘coz it looks like one. And it’s equally delicious.

To those nut-free people out there who want to do this but are kinda thinking that “Oh, this one is not for me because it has nuts…” – watch the vid and see how you can twist this recipe around.

Quick And Easy

This recipe is the quickest situation I’ve made all week. Perfect for winter weather or when you just need a bit of #comfort after a long and not-so-good day. The rich, creamy, luxurious sauce of this chickpea cashew nut curry is like a much-needed cuddle from the inside out.

curry

Creamy Chickpea Cashew Nut Curry Recipe!

~INGREDIENTS~

 

  • 400g can chickpeas, drained
  • 1 tsp coriander powder
  • 1 tbsp smoky paprika
  • 1/2 tsp chili powder
  • 1 tsp #COMFORT

    For the curry:
  • 3 cloves garlic
  • 1 cup raw cashew

  • 1 large tomato, cut into chunks
  • 1/2 capsicum, cut into chunks
  • 1/2 red onion, cut into chunks
  • 3 cups water
  • 2 tbsp coconut oil, for sautéing
  • Salt and pepper, for seasoning

~METHOD~

In a bowl, mix the chickpeas, coriander powder, smoky paprika, and chili powder.
Set aside.
Add coconut oil to a pan on high heat.
Put in the garlic, cashew, tomato, and onions.
Cook for about 6 minutes.
Season with salt and pepper.
Add in the water.
Bring to a boil and cook for another 5 minutes.
Transfer to your blender and blend until completely creamy and smooth. Add the chickpeas and curry mix to pan on low heat and simmer for 15 minutes.
Serve with rice and roasted spiced chickpeas on top as garnish.

***

Serves: 2-3
Prep time: 10 mins
Cooking time: 30 mins
Freezer-friendly: YES

C, GF, DF, VEG, V

Serve this with my roasted chickpeas for that added crunch! YUM! 

Are you into these kinds of recipes? I have a few more curry and savoury recipes in my Plant-Based Love Stories cookbook. I am sure you’ll love them as well.

You know the drill… Hit me up in the comment section of my YouTube channel and let me know how you like this recipe.

With love from my kitchen to yours,

Chef Cynthia Louise xx


Get a free copy of my Let's Eat Plant-Based Ebook.


I have included some of my favourite plant-based and much loved recipes.



>> Grab It Now <<


About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.