Coconut Cashew Chickpea Curry
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
A luxuriously creamy vegan curry dish to warm up the coldest days of winter
Coconut Curry Sauce
  • 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)
Optional Toppings
  • Roasted cashews, crushed
  • Fresh cilantro leaves
  • Crushed red pepper
  • Lime wedges
  1. Cook brown rice.
  2. Combine all Cashew Curry Sauce ingredients in a high-powered blender and blend until completely smooth (about 1-2 minutes). Set aside.
  3. In a large skillet over medium-high heat, heat oil until glistening.
  4. Add diced onion and saute until translucent.
  5. Add minced garlic, chickpeas, and Cashew Curry Sauce.
  6. Simmer over medium heat until the sauce thickens (about 8 minutes).
  7. Serve Chickpea mixture over cooked brown rice and top with optional toppings.
Nutrition Information
Serving size: 1 bowl Calories: 566 Fat: 26 Saturated fat: 6 Carbohydrates: 68 Fiber: 11 Protein: 18
Recipe by Plant Eaters' Manifesto at