Vegan Creamy Chickpea Curry

AuthorKathleen GloverCategory, , , DifficultyBeginner

In 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.

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins
Ingredients
 2 cups almond milk, divided
 ½ cup cashews, soaked overnight
 2 tbsp neutral oil (I typically use coconut or avocado)
 1 medium onion, diced)
 3 garlic, minced
 1 tbsp ginger, minced
 1 red bell pepper, thinly sliced
 1 bunch asparagus
 ½ cup frozen peas
 1 large sweet potato
 15 oz chickpeas
 1 large carrot
 1 tbsp curry powder
 1 tbsp tamari
 1 tbsp salt
Directions
1

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.

2

In a large pot over medium heat, add oil, garlic, ginger, peas, and asparagus. Cover and let steam until the peas are defrosted.

3

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.

4

Cover and simmer until the sweet potatoes are fork tender, about 15 minutes.

5

Serve with rice and garnish with mint and any additional hot sauce you like.

Ingredients

Ingredients
 2 cups almond milk, divided
 ½ cup cashews, soaked overnight
 2 tbsp neutral oil (I typically use coconut or avocado)
 1 medium onion, diced)
 3 garlic, minced
 1 tbsp ginger, minced
 1 red bell pepper, thinly sliced
 1 bunch asparagus
 ½ cup frozen peas
 1 large sweet potato
 15 oz chickpeas
 1 large carrot
 1 tbsp curry powder
 1 tbsp tamari
 1 tbsp salt

Directions

Directions
1

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.

2

In a large pot over medium heat, add oil, garlic, ginger, peas, and asparagus. Cover and let steam until the peas are defrosted.

3

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.

4

Cover and simmer until the sweet potatoes are fork tender, about 15 minutes.

5

Serve with rice and garnish with mint and any additional hot sauce you like.

Vegan Creamy Chickpea Curry

Leave A Comment

Your email address will not be published.

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

I agree to these terms.