Chickpea & Cashew Nut Curry
- Number of Servings: 4
Ingredients
1 cup diced potatoes3 tablespoons extra virgin olive oil1 onion, chopped2 garlic cloves, chopped1 1/4 inch piece of fresh ginger, peeled & finely chopped1 teaspoon cumin seeds1 teaspoon chili powder1/2 teaspoon tumeric1/2 teaspoon cinnamon1 (15 oz) can of chickpeas, drained and rinsed1 cup cashew nut halves1/2 cup vegan vegetable stock1 3/4 cups coconut milkchopped fresh cilantro, to garnish
Place potatoes in boiling water and cook for 10-15 minutes (tender, but still firm).
Heat the oil over medium heat and sauté the onion, garlic, ginger, cumin seeds, chili powder, turmeric, and cinnamon for 5 minutes (until the onion is soft and translucent.
stir in boiled potatoes, chickpeas, and cashews and cook for an additional 3 minutes. Stir in the vegetable stock and coconut milk and stir. Reduce heat to low and cook for 15 minutes (until thick and creamy).
Garnish with cilantro and serve with cooked rice.
Serving Size: Serves 4
Heat the oil over medium heat and sauté the onion, garlic, ginger, cumin seeds, chili powder, turmeric, and cinnamon for 5 minutes (until the onion is soft and translucent.
stir in boiled potatoes, chickpeas, and cashews and cook for an additional 3 minutes. Stir in the vegetable stock and coconut milk and stir. Reduce heat to low and cook for 15 minutes (until thick and creamy).
Garnish with cilantro and serve with cooked rice.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 581.3
- Total Fat: 28.6 g
- Cholesterol: 0.0 mg
- Sodium: 817.5 mg
- Total Carbs: 69.5 g
- Dietary Fiber: 14.1 g
- Protein: 15.8 g
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