Chickpea and Cashew Curry

This Chickpea and Cashew Curry is a delightful blend of traditional Indian spices and creamy cashews, creating a rich and satisfying dish. The chickpeas provide a hearty base while the cashews add a touch of luxury and creaminess, making it perfect for a comforting meal. This recipe is entirely vegan and plant-based, ensuring it meets dietary requirements without sacrificing flavor.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup cashews, soaked in water for 2 hours and drained
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tomatoes, chopped
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Add the chopped onion and sauté until golden brown.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the chopped tomatoes and cook until they soften.
5. Stir in the curry powder, cumin, and turmeric, cooking for another minute to toast the spices.
6. Add the drained chickpeas and stir to coat them with the spice mixture.
7. Pour in the coconut milk and bring to a simmer, allowing it to cook for 10 minutes.
8. Add the soaked and drained cashews, cooking for an additional 5 minutes until everything is heated through.
9. Season with salt to taste and garnish with fresh cilantro before serving.