Name: Creamy Cashew Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

Creamy Cashew Chickpea Curry

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Full of Indian spices, this delicious creamy curry dish has no curry powder in it! I’m a bit of a curry newbie, so when I teamed up with my friend, Rachna, from @indianvegcookclass to bring you this recipe, I was delighted to discover that a “curry” dish is actually a broad term for savory Indian cuisine.

Bring on the spices! All the ingredients, spices included, are simmered in a pan and then blended, making it very weeknight (or busy weekend) friendly. The cashews create the ultimate creamy texture with notes of cardamon and spicy ginger. Just add chickpeas and serve with your favorite rice for a complete meal.

This is a great recipe when you’re looking to mix up your usual rotation of dishes. I usually make a double batch as it has a way of quickly disappearing!

Creamy Cashew Chickpea Curry Ingredients — 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
1-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)

Method for making Creamy Cashew Chickpea Curry

1. Simmer 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.

2. Remove 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.

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