This Chickpea and Cashew Nut Curry is packed full of flavour and super easy to make. It is completely vegan and also high in protein with the chickpeas, cashews and veggies. It is also such a versatile recipe where you can literally add any sort of veggies or any protein that you prefer.
Whip this curry up as a tasty dinner to share with the family during the week or make it on the weekend and freeze for easy work lunches.
Chickpea and Cashew Nut Curry
1 tsp of coconut oil
1/2 a red onion, chopped finely
1 clove garlic, crushed
1 tsp fresh ginger, peeled and grated
1/2 tsp of each: ground cumin, ground coriander, ground turmeric, cinnamon, cayenne pepper
1/2 cup chickpeas, drained
Himalayan salt to season
1 tin of coconut milk
1/4 cup cashew nuts
2 cup of broccoli florets, chopped into small pieces (or any vegetable of your choice)
1/4 - 1/2 cup of quinoa or brown rice per serve.
Heat the oil in a large pan and fry the onions until tender. Add the garlic, ginger and spices and cook for another minute.
Add the coconut milk and broccoli and cook until broccoli starts to soften (about 5 minutes).
Add the chickpeas, cashew nuts and heat through.
Serve with quinoa or brown rice.
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