AuthorKathleen GloverCategoryGluten Free, Main Meals, Vegan, VegeterianDifficultyBeginnerIn 30 minutes you could be enjoying a delicious Vegan Creamy Chickpea Curry. Using whatever vegetables you have on hand is a great way to adapt this recipe.
In a blender, combine 1 cup almond milk and soaked cashews. Blend until smooth and set aside. This will create the creamy texture of the curry.
In a large pot over medium heat, add oil, garlic, ginger, peas, and asparagus. Cover and let steam until the peas are defrosted.
Then, add in the sweet potato, chickpeas, carrot, curry powder, tamari, and salt. Add the cashew blend from step number 1 and an additional 1 cup almond milk.
Cover and simmer until the sweet potatoes are fork tender, about 15 minutes.
Serve with rice and garnish with mint and any additional hot sauce you like.
Ingredients
Directions
In a blender, combine 1 cup almond milk and soaked cashews. Blend until smooth and set aside. This will create the creamy texture of the curry.
In a large pot over medium heat, add oil, garlic, ginger, peas, and asparagus. Cover and let steam until the peas are defrosted.
Then, add in the sweet potato, chickpeas, carrot, curry powder, tamari, and salt. Add the cashew blend from step number 1 and an additional 1 cup almond milk.
Cover and simmer until the sweet potatoes are fork tender, about 15 minutes.
Serve with rice and garnish with mint and any additional hot sauce you like.