Chickpea & Cashew Nut Curry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chickpea & Cashew Nut Curry calories by ingredient
Number of Servings: 4
Ingredients
-
1 cup diced potatoes
3 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
1 1/4 inch piece of fresh ginger, peeled & finely chopped
1 teaspoon cumin seeds
1 teaspoon chili powder
1/2 teaspoon tumeric
1/2 teaspoon cinnamon
1 (15 oz) can of chickpeas, drained and rinsed
1 cup cashew nut halves
1/2 cup vegan vegetable stock
1 3/4 cups coconut milk
chopped fresh cilantro, to garnish
Directions
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.
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.