By Emily Schafer
Easy Lemon Chickpea Curry (Mild)
Have changed the recipe - lentils instead of chickpeas
Updated at: Mon, 20 May 2024 20:41:35 GMT
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Ingredients
4 servings
½ cupred onion
chopped
1 x 15 ozcan lentils
1 x 14.5 ozcan of no-salt added diced tomatoes
1 tspcurry powder
¼ tspcumin
⅛ tspground ginger
1 cupunsweetened soy milk
⅓ cupraw cashews
Instructions
Step 1
o Place chopped red onion, minced garlic, and spices in a sauté pan.
Step 2
Add in the vegetable broth or water to prevent burning/anything sticking.
Step 3
Cook until onions are translucent.
Step 4
o Add in rinsed chickpeas and can of diced tomatoes into sauté pan.
Step 5
Bring mixture to a simmer and let chickpeas soften.
Step 6
(Simmer for around 5 minutes)
Step 7
o Blend the cashews and nondairy milk in a high-speed blender until smooth
Step 8
o Add in lemon and cream mixture to sauté pan bring to a simmer.
Step 9
o Turn off heat and stir miso into lemon chickpea curry.
Step 10
o Serve over whole grain and vegetables
Notes
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