PocketAthleteJoin the waitlistCashew & chickpea curry
- Calories
- 1223
- Protein
- 42g
- Carbs
- 141g
- Fat
- 55g
Dinner · about 30 minutes · one serving
What you need
- ·300g chickpeas
- ·40g cashew nuts
- ·70g basmati rice
- ·150g coconut milk
- ·30g curry paste
- ·100g baby spinach
- ·100g onions
- ·1 lemons
Method
- 1Half the cashews soaked in boiling water for 10 minutes, then blended with a little of the coconut milk into a cream. That is what makes it rich without dairy.
- 2Onion softened, curry paste fried until the oil separates out of it — a minute or two, and you will see it happen.
- 3Chickpeas, coconut milk and the cashew cream in, 12 minutes at a simmer.
- 4Spinach folded in at the end, the rest of the cashews toasted and scattered on top.
- 5Lemon at the table.
Blended cashews are the standard dairy-free way to make a curry creamy, and they carry protein and fat with them rather than just water.
Worth knowing: Blended cashews are the standard dairy-free way to make a curry creamy, and they carry protein and fat with them rather than just water.
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