Chickpea Cashew Curry
Chickpea Cashew Curry
This Sri Lankan curry is a nourishing vegan meal that truly satisfies. Chickpeas provide protein and fibre to help balance blood sugar, along with iron to support healthy energy levels. Cashews contribute heart-healthy fats, magnesium and zinc to support strong bones, heart health and immune function. This dish is delicious served with rice, green beans […]
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 1 tbsp olive oil
- 1 tbsp grated fresh ginger
- 5 garlic cloves, finely chopped
- 1 bay leaf
- 1 shallot, finely diced
- 2 tbsp finely chopped lemongrass, use tender base only
- 3 tsp Sri Lankan or regular curry powder
- ½ cup raw cashews
- Pinch sea salt & black pepper
- 400g tin coconut milk
- 400g tin chickpeas, drained & rinsed
- Handful baby spinach
- Handful fresh coriander, finely chopped
- 1 lime, cut into wedges
Method
- Heat the olive oil in a large saucepan over medium heat. Add the ginger, garlic, bay leaf, shallot and lemongrass and sauté for 2–3 mins until softened and lightly golden.
- Stir in the curry powder, cashews, sea salt and pepper, and cook for another 2–3 mins to toast the spices and nuts.
- Pour in the coconut milk, stir in the chickpeas and add a little water if needed. Bring to a gentle simmer and cook for 20 mins.
- Add the spinach, cover and cook for a further 2–3 mins.
- Remove from the heat, stir through the fresh coriander and a squeeze of lime juice, then serve with lime wedges.
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