Before we get into the details of this ridiculously delicious Coconut Cashew Chickpea Curry, let’s chat.
Diving in to the plant eating world is scary (especially with that f-word and nudity talk). It’s a world abounding with incense-scented yogis preaching about animal rights or spirulina or quinoa or third-eye chakras… whatever they’re preaching about, it sounds really weird… and expensive.
I certainly dive in dip my toe in the crunchy-granola pool from time to time, but one foot always stays firmly planted in the “real world” (mostly thanks to James who talks me out of things like using “namaste” as a casual greeting).
What are you to do when most ingredients that these yoga-chefs preach about aren’t available at your grocery store or you are eating on a shoestring budget or you are too busy to blend and soak and dehydrate all day?
Not to worry, my friend.
Eating plants is actually pretty simple.
If you remember anything from 6th grade Language Arts, you know that everything begins with an outline. The same goes for cooking. Here is the outline we follow for a fool-proof plant-based meal:
A bean + a grain + a green + a sauce
Simple.
Now, let’s see this outline in action. Jarred curry is fine, but this recipe will seriously step up your sauce game if you have time to pull out the blender.
- 1 cup raw cashews
- 2 tablespoons curry powder
- ½ teaspoon salt
- 1 14-oz. can light coconut milk
- juice of ½ lime
- 4 cups cooked long-grain brown rice (2 cups raw)
- 1 tablespoon canola oil or coconut oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 cups cooked chickpeas (or 2 14-oz. cans, drained and rinsed)
- Roasted cashews, crushed
- Fresh cilantro leaves
- Crushed red pepper
- Lime wedges
- Cook brown rice.
- Combine all Cashew Curry Sauce ingredients in a high-powered blender and blend until completely smooth (about 1-2 minutes). Set aside.
- In a large skillet over medium-high heat, heat oil until glistening.
- Add diced onion and saute until translucent.
- Add minced garlic, chickpeas, and Cashew Curry Sauce.
- Simmer over medium heat until the sauce thickens (about 8 minutes).
- Serve Chickpea mixture over cooked brown rice and top with optional toppings.
I really love this recipe. It was a hit with my husband and his brothers. I am making it again for our bi-weekly girls night and I think I will roast half of the chickpeas this time to add texture. This has quickly become one of my favorite recipes that is so easy & fast to make!