This vegan creamy cashew & chickpea curry with a hint of spice is the perfect base to create an array of dishes or meal prep, the added spice is simply great for uplifting you through your bad-weathered days. This dish is flexible and suitable for many hence why it made it to our menu.
You can use this chickpea curry as the perfect base for your wraps, salads, stews and more!
Ingredients:
- 200g of cashews
- 1 tbsp of olive oil or ghee
- 4 garlic cloves sliced
- 1tsp if yellow mustard seeds
- 1 thumb of grated ginger
- 1 tsp of cayenne
- 1tsp if cumin
- 1tsp garam masala
- 1 tsp of coriander powder
- 1 can of rinsed chickpeas
- 1 beef tomato chopped
- 1 courgette cubed
- 1 tin of chopped tomatoes
- 100g of frozen spinach
How to make:
- Soak cashews in boiled water so it’s just covered and leave for at least 15 minutes then blend until smooth.
- Fry the spices in oil for a minute then add chickpeas and stir well
- Next, add the vegetables followed by the can of tomatoes and cashew cream
- Simmer for 30 minutes then serve with rice or flatbreads and an optional extra sprinkle of chili
*Total Prep time: 56 mins
*Serves: 6
*Suitable for: vegetarians, vegans
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