Dinner for 5

Creamy Vegetable Chickpea Curry

Name: Creamy Vegetable Chickpea Curry
Total time: 35 min
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 1/4 cups basmati rice; 1 1/2 tsp sea salt; 1/2 cup raw cashews; 2 cups unsweetened almond or cashew milk; 1 tbsp avocado oil; 1 small onion; 3 cloves garlic; 1 tbsp fresh ginger; 2 cups chopped zucchini; 1 red bell pepper; 1 sweet potato; 3 tbsp mild curry powder; 1/2 cup frozen peas; 8 oz can chickpeas; 1 tbsp tamari; 1 tsp coconut sugar; fresh chopped basil or cilantro (optional)

This curry combines tender vegetables, chickpeas, and cashew cream with basmati rice for a warming one-bowl dinner.

$1.62per serving $

35 minstart to table

5servings

Indian Vegetarian Vegan Dairy-free Budget Dinners Spring

Ingredients

1 1/4 cups basmati rice
1 1/2 tsp sea salt
1/2 cup raw cashews
2 cups unsweetened almond or cashew milk
1 tbsp avocado oil
1 small onion
3 cloves garlic
1 tbsp fresh ginger
2 cups chopped zucchini
1 red bell pepper
1 sweet potato
3 tbsp mild curry powder
1/2 cup frozen peas
8 oz can chickpeas
1 tbsp tamari
1 tsp coconut sugar
fresh chopped basil or cilantro (optional)

Steps

Rinse the rice, place it in a saucepan with 2 cups water and 1 teaspoon salt, and simmer covered for 15 minutes.
Blend the cashews with the almond or cashew milk until smooth.
Heat the oil in a large pot over medium heat, then cook the onion, garlic, and ginger for 3 minutes.
Add the zucchini, bell pepper, sweet potato, curry powder, and remaining salt, then cook for 5 minutes.
Stir in the cashew mixture, peas, chickpeas, tamari, and coconut sugar, then simmer covered for 10 minutes.
Serve the curry with the cooked rice and chopped basil or cilantro.

Main ingredient on sale this week? See what to make with canned beans on sale.