Creamy Cashew Chickpea Curry

Creamy Cashew Chickpea Curry Recipe

By VegetaFull

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 20 minutes


1½ cups of chickpeas (one 15 oz. can, 425 grams) drained and well rinsed

3 large vine ripe tomatoes, de-stemmed and quartered

½ cup of water

¼ cup of cashews

3 cloves of garlic, smashed and peeled

inch piece of ginger root, skin on and chopped

1 bay leaf

The seeds from 2 black cardamom pods

1 teaspoon of salt

1 tablespoon of tomato paste

1/8 teaspoon of cayenne pepper (more for spicy)


1Simmer tomatoes, water, cashews, garlic, ginger, bay leaf, cardamom, salt, tomato paste and cayenne in a saucepan on medium heat for 20 minutes. The whole mixture will become soft and pulpy. Discard the bay leaf.

2Remove the tomato mixture from the heat and carefully transfer to a blender container. Secure the lid and blend until completely smooth and there are no little lumps of cashews. This may take a minute or more, depending on what type of blender you are using

3Return puree to the pan and stir in the chickpeas. Serve with your favorite rice and garnish with green chilies.

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