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Chickpea Curry

Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings

Ingredients

  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 inch piece of minced ginger
  • 1 Can of chickpeas
  • 1/2 can of coconut milk
  • 1.5 TBSP miso paste
  • avocado oil
  • Handful of spinach
  • spices: cumin and salt - to taste

Cashew sauce

  • 1/3 cup nutritional yeast
  • 1/2 cup soaked cashews
  • Juice of half a lemon
  • dash of salt
  • 1/4 cup of water or plant milk. add more if you want the sauce creamier / thinner or less if you prefer a thicker sauce

Garnish (optional)

  • cilantro or herbs of your choice
  • Chili flakes

Instructions

  • Combine the ingredients for the cashew sauce in a blender until they have a smooth consistency.
  • In a heated pan with avocado oil, sauté onions with a pinch of salt for about 5-7 mins. Then, add garlic and ginger, sauté for an additional 3 mins. Add spices and heat for a minute until fragrant.
  • Incorporate the 3/4 of the white creamy sauce, chickpeas, miso paste, coconut milk, spinach, and a splash of water if needed to thin out the curry. Bring it to a bubble, then reduce heat to medium, stirring continuously for 10 mins. Taste test and Adjust seasoning as needed.
  • Finish by topping with reserved cream sauce, chili flakes, and cilantro.