Chickpea Curry with Cashews. In a food processor, puree the toasted cashews, onion, garlic, ginger, spices, and coconut. This Chickpea and Cashew Curry is packed full of flavour and super easy to make! Whip it up as a tasty dinner to share with the family during the week or.

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Ingredients of Chickpea Curry with Cashews

1. It's 1 tbsp of flour / cornstarch.
2. You need 1 cup of chicken broth ( veggie broth to make vegan dish).
3. You need 4 tbsp of olive oil.
4. It's 1/2 of onion, chopped.
5. Prepare 2 tbsp of curry powder.
6. Prepare 1/4 tsp of salt.
7. You need 1/4 tsp of black pepper.
8. You need 1 can of No salt added chickpeas, rinsed and drained.
9. You need 1/2 cup of unsalted cashews.
10. It's 1/4 cup of chopped parsley.
11. It's 4 tbsp of fat free yogurt.
12. You need 2 of chicken breast optional.

This pumpkin chickpea cashew curry is a perfect example of how an entirely satisfying meal can come together quickly with just one batch-cooked legume as a base. Cashews are blended with pumpkin puree and red curry paste to create a rich, creamy, flavorful sauce. Brown or basmati rice for serving. Say goodbye to boring chickpea recipes - this Chickpea Curry packs serious flavours but you won't need to hunt down any unusual spices!

Chickpea Curry with Cashews instructions

1. Separate 5 table spoons of broth and add cornstarch or flour. Stir till dissolves. Let sit..
2. Cut chicken brest into strips. Add to medium frying pan with 2 table spoons of oil. Grill at medium temp. Till golden brown on every side. Remove from heat..
3. Combine 2 tablespoons oil, onion, curry powder, salt, and pepper in large skillet over medium heat. Cover and cook stirring once a min for 5 min..
4. Add remaining broth to onions and the cornstarch / flour mixture. Cook stirring constantly until thick. Add chickpeas and cashews. Simmer for 5 min. Stir in parsley..
5. Add grilled chicken. Serve and add 1 tablespoon of yogurt to each serving..

Here's a really great authentic Chickpea Curry that's made from scratch but is extremely easy! Say goodbye to boring chickpea recipes - this one packs. Season the chicken with salt and add it and the onion to the pot, stirring gently to separate the chicken pieces. Return to a simmer, partially cover, and cook, stirring. Zucchini curry with chickpeas and coconut milk, topped with crunchy, roasted cashews.

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