By Elliot Matthews
Creamy Cashew Chickpea Curry - Madeleine Shaw
This Creamy Cashew Chickpea Curry is the perfect one pan meal to make on a Sunday and feast on all week long. I’ve made a few batches of this and chucked in the veggies I had in my fridge ready to freeze and enjoy at a later date. The cashews add a delicious creaminess whilst keeping it vegan.
Updated at: Thu, 17 Aug 2023 12:49:16 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories457.1 kcal (23%)
Total Fat28.9 g (41%)
Carbs40.2 g (15%)
Sugars11.5 g (13%)
Protein17.1 g (34%)
Sodium315.1 mg (16%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Soak cashews in boiled water so it’s just covered and leave for at least 15 minutes then blend until smooth.
BlenderMixStep 2
Fry the spices in oil for a minute then add chickpeas and stir well
CooktopHeatStep 3
Next, add the vegetables followed by the can of tomatoes and cashew cream
Step 4
Simmer for 30 minutes then serve with rice or flatbreads and an optional extra sprinkle of chilli
CooktopHeatView on madeleineshaw.com
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Notes
13 liked
7 disliked
Go-to
Delicious
Easy
Spicy
One-dish
