Creamy Cashew Chickpea Curry

Creamy Cashew Chickpea Curry Recipe

By VegetaFull

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 20 minutes

Ingredients

1½ cups of chickpeas (one 15 oz. can, 425 grams) drained and well rinsed

3 large vine ripe tomatoes, de-stemmed and quartered

½ cup of water

¼ cup of cashews

3 cloves of garlic, smashed and peeled

inch piece of ginger root, skin on and chopped

1 bay leaf

The seeds from 2 black cardamom pods

1 teaspoon of salt

1 tablespoon of tomato paste

1/8 teaspoon of cayenne pepper (more for spicy)

Instructions

1Simmer tomatoes, water, cashews, garlic, ginger, bay leaf, cardamom, salt, tomato paste and cayenne in a saucepan on medium heat for 20 minutes. The whole mixture will become soft and pulpy. Discard the bay leaf.

2Remove the tomato mixture from the heat and carefully transfer to a blender container. Secure the lid and blend until completely smooth and there are no little lumps of cashews. This may take a minute or more, depending on what type of blender you are using

3Return puree to the pan and stir in the chickpeas. Serve with your favorite rice and garnish with green chilies.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.