Chickpea Cashew Curry

By • December 30, 2009 • 7 Comments

84 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: One of my New Year's resolutions is to make one vegan dinner a week. I kicked the project off early--this unbelievably dairy free yet creamy curry was a good start! JoyManning

Serves 6 to 8

  • 3 whole star anise
  • 3 cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 teaspoon mustard seeds
  • 5 cardamom pods
  • 15 peppercorns
  • 1/4 cup vegetable oil
  • 3 large onions, quartered and thinly sliced
  • 1 tablespoon curry powder
  • 1 teaspoon salt, divided
  • 1 teaspoon sugar
  • 1/2 cup whole raw cashews, soaked in cold water overnight and drained
  • 1 jalapeno, seeds and all, chopped
  • 1 teaspoon garam masala
  • 3 tablespoons tomato paste
  • 1 teaspoon minced fresh ginger
  • 2 garlic cloves, minced
  • 3 cups cooked or canned chickpeas (if you make them from dried, and I think you should, reserve the cooking liquid.)
  1. Pour the oil into a Dutch oven placed over low heat. Add the star anise, cinnamon sticks, cloves, mustard seeds, cardamom pods, and peppercorns. Cook the spices in the oil, stirring occasionally, for 45 minutes. Remove the spices with a slotted spoon. (Don't worry about the mustard seeds).
  2. Add the onions, curry powder, 1/2 tsp of the salt, and sugar to the spice-perfumed oil and increase the heat to medium, stirring occasionally, until they are totally softened and caramelized. This takes at least an hour, but the slower, lower, and longer the better.
  3. Meanwhile, add the cashews, jalapeno, tomato paste, the remaining salt, and 1 1/4 cups water to a blender, and blend until smooth and creamy. Set aside.
  4. When the onions are caramelized, add the ginger and garlic and stir to combine until they are fragrant, about 2 minutes. Now add the chickpeas, the cashew sauce, and 3/4 cups of the chickpea cooking liquid or water. Bring to a boil, reduce to a simmer. Simmer, covered, for about 30 minutes. Serve over rice.
Jump to Comments (7)

Comments (7) Questions (0)

Default-small
Default-small
Img_0718

over 2 years ago Whats4Dinner

Didn't see mention of the garam masala in the instructions. I went ahead and added it to the blender with the other blended stuff. Tasting pretty amazing!!! I'm wondering though, to save time, I might hunt for an oil already infused with those spices....

Default-small

over 2 years ago rimli

This is by far the best chickpea dish I have ever had. The cashew sauce is creamy and delicious. I think it will taste good with tofu too.

Default-small

almost 3 years ago lefttheovenon

This dish is delicious and comforting. It is well worth the prep work.

Joy_blurry

almost 3 years ago JoyManning

I'm so glad you like it! It's been too long since I've made this one myself!

Dscf3013

almost 5 years ago Cara Eisenpress

Wow, that looks absolutely wonderful--I can't wait to try it.

Profile

almost 5 years ago lastnightsdinner

Joy, this sounds fantastic!

Joy_blurry

almost 5 years ago JoyManning

Thanks, Jennifer! Like, you bean-based dishes are some of my favorites! Your contributions look delicious as well.