Chickpea & Cashew Curry
Creamy curry with a hint of crunch!
Ingredients
- 1 cup diced potatoes
- 3 Tbs. coconut oil
- 1 onion chopped
- 2 cloves garlic chopped
- 1 tsp. cumin
- 1/2 tsp. turmeric
- 1/2 tsp. cardamon
- 2 cups cooked chickpeas
- 1 cup cashew nuts halves
- 1/2 cup water
- 1 Tbs. non chicken bouillon
- 1 3/4 cups coconut milk
Instructions
- Place the potatoes in a large saucepan of boiling water and cook for 10-15 minutes, until tender but still firm.
- Heat the oil in a large saucepan over medium heat.
- Sauté the onions until soft.
- Stir in all seasonings.
- Stir in boiled potatoes, chickpeas and cashew nuts and cook for an additional 3 minutes.
- Stir in water and coconut milk and stir until combined.
- Reduce the heat to low and continue to cook for 15 minutes, or until thick and creamy.
- Garnish with fresh cilantro and serve warm over brown rice or cooked quinoa.
- Eat and Enjoy - to the glory of God! (1 Corinthians 10:31)
Notes
If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!
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