Creamy Chickpea Cashew Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 381.7
- Total Fat: 18.2 g
- Cholesterol: 0.4 mg
- Sodium: 30.9 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 9.7 g
- Protein: 14.2 g
View full nutritional breakdown of Creamy Chickpea Cashew Curry calories by ingredient
Introduction
Delicious creamy chick pea curry that's flavorful without being too spicy and very filling. Delicious creamy chick pea curry that's flavorful without being too spicy and very filling.Number of Servings: 6
Ingredients
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4 C. Chick peas, cooked or rinsed and drained if from a can
1 C unsalted Cashew Nuts
0.5 C. Nonfat Milk
1 t. Saffron Threads
2 T. Olive Oil
1 t. Cumin seed
1 t. Sugar
1 Bay Leaf
3 Cardamom pods, cracked open
1" of Cinnamon stick, whole
2 t. Chilli pepper flakes
2 T. Fresh Cilantro, minced
1 large Onion,
4 cloves Garlic
1" of ginger root, peeled
1 t. Cumin (ground)
1 t. Garam Masala
1 t. Ground tumeric
1-1.5 C. Hot Water
Directions
Soak cashews in milk with saffron for at least 30 minutes. Then grind to a smooth paste in a blender or food processor.
Using a food processor, pulse the onion, garlic, and ginger to a very fine paste.
In a large pan over medium high heat, add cumin seed, cracked cardamom pods, bay leaf, cinnamon, chilli flakes, and sugar to heated oil. Cook until the seeds begin to splutter and the sugar has begun to caramelize. Add onion/garlic/ginger paste and cook, stirring constantly for 3-5 minutes. The mixture will dry out and look somewhat lumpy. Add ground cumin, garam masala, and tumeric and cook 1 minute longer. Add chick peas and cook 5-7 minutes, stirring constantly.
Dilute cashew nut and milk mixture with hot water and add to the pan, stirring to combine. Season with salt to taste. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes, remove lid, stir in minced cilantro and simmer on low until thickened. Serve hot over brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user POLARG.
Using a food processor, pulse the onion, garlic, and ginger to a very fine paste.
In a large pan over medium high heat, add cumin seed, cracked cardamom pods, bay leaf, cinnamon, chilli flakes, and sugar to heated oil. Cook until the seeds begin to splutter and the sugar has begun to caramelize. Add onion/garlic/ginger paste and cook, stirring constantly for 3-5 minutes. The mixture will dry out and look somewhat lumpy. Add ground cumin, garam masala, and tumeric and cook 1 minute longer. Add chick peas and cook 5-7 minutes, stirring constantly.
Dilute cashew nut and milk mixture with hot water and add to the pan, stirring to combine. Season with salt to taste. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes, remove lid, stir in minced cilantro and simmer on low until thickened. Serve hot over brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user POLARG.