Vegetarian

Chickpea and Cashew Nut Curry is for Dinner.

Chickpea and Cashew Nut Curry takes several minutes to prepare.

Chickpea and Cashew Nut Curry takes several minutes to cook.

Chickpea and Cashew Nut Curry makes 4 servings.

The ingredients for Chickpea and Cashew Nut Curry are:

1 cup diced potatoes
3 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
1 1/4 inch piece of fresh ginger, peeled & finely chopped
1 teaspoon cumin seeds
1 teaspoon chili powder
1/2 teaspoon tumeric
1/2 teaspoon cinnamon
1 (15 oz) can of chickpeas, drained and rinsed
1 cup cashew nut halves
1/2 cup vegan vegetable stock
1 3/4 cups coconut milk
chopped fresh cilantro, to garnish

Here is how you make Chickpea and Cashew Nut Curry:

Place potatoes in boiling water and cook for 10-15 minutes (tender, but still firm).Heat the oil over medium heat and saut? the onion, garlic, ginger, cumin seeds, chili powder, turmeric, and cinnamon for 5 minutes (until the onion is soft and translucent.stir in boiled potatoes, chickpeas, and cashews and cook for an additional 3 minutes. Stir in the vegetable stock and coconut milk and stir. Reduce heat to low and cook for 15 minutes (until thick and creamy).Garnish with cilantro and serve with cooked rice.

The nutritional information for Chickpea and Cashew Nut Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 581.3

• Total Fat: 28.6 g
• Cholesterol: 0.0 mg
• Sodium: 817.5 mg
• Total Carbs: 69.5 g
• Dietary Fiber: 14.1 g
• Protein: 15.8 g

Chickpea and Cashew Nut Curry is Indian cuisine.

The dietary needs meet for Chickpea and Cashew Nut Curry is Vegan