Chickpea Cashew Curry

December 30, 2009

Test Kitchen-Approved

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

Ingredients

  • 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.)
In This Recipe

Directions

  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.

More Great Recipes:
Indian|Anise|Cardamom|Cashew|Chickpea|Clove|Jalapeño|Mustard|Vegetable|Curry|Vegetarian|Side

Reviews (8) Questions (0)

8 Reviews

cosmos2513 February 28, 2017
cook spices for 45 minutes? is that right? 45? or 4-5?
 
Whats4Dinner July 22, 2012
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....
 
rimli June 25, 2012
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.
 
lefttheovenon February 26, 2012
This dish is delicious and comforting. It is well worth the prep work.
 
Author Comment
JoyManning February 26, 2012
I'm so glad you like it! It's been too long since I've made this one myself!
 
Cara E. January 1, 2010
Wow, that looks absolutely wonderful--I can't wait to try it.
 
lastnightsdinner December 31, 2009
Joy, this sounds fantastic!
 
Author Comment
JoyManning January 1, 2010
Thanks, Jennifer! Like, you bean-based dishes are some of my favorites! Your contributions look delicious as well.