Vegan Cashew Chickpea Curry
Inspired by a friend, this Indian-style cashew chickpea curry recipe is easy, cozy, healthy, and full of flavor and vegan protein.
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Servings: 4
Equipment
- large non-stick skillet
- potato masher (or you can use the back of a fork)
Ingredients
- 3 cloves garlic minced
- 1 tbsp ginger minced
- ½ yellow, red, or white onion diced
- 3 bay leaves
- 1 can kidney beans drained
- 1 can chickpeas (garbanzo beans) drained
- ¼ cup fresh or canned tomatoes diced
- 2 tsp garam masala
- 2 cups vegetable broth
- 1 cup fresh spinach
- salt and pepper to taste
- chopped cashews
Instructions
- Lightly spray a large non-stick skillet and sauté onion, garlic, and ginger on medium heat until onions are translucent. Add bay leaves
- Add kidney beans, chickpeas, tomatoes and stir to combine. Allow to cook over medium heat for 2-3 minutes, stirring frequently.
- Add vegetable broth, garam masala, and salt. Allow mixture to boil on medium heat for 5 minutes
- Reduce heat to a simmer and cook for an additional 15 minutes.
- Using a potato masher or back of a fork, gently mash beans until desired consistency and mix in spinach.
- Remove bay leaves, top with cashews, and serve immediately.
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