Description
This vibrant vegan curry combines chickpeas and potatoes with aromatic spices and a creamy red pepper cashew swirl for a flavorful and satisfying meal. It’s easy to make and perfect for any occasion.
Ingredients
Scale
- 400g (14oz) Canned Chickpeas, Drained and Rinsed: for plant-based protein and fiber
- 300g (1½ cups) Potatoes, Peeled and Diced 1cm (½in) Cubes: Yukon Gold or Red Potatoes recommended
- 1 Large Onion (≈150g / 5oz), Finely Chopped: yellow or white onions
- 3 Cloves Garlic, Minced: for pungent aroma
- 1 tbsp (15ml) Fresh Ginger, Grated: for warm, spicy flavor
- 1 tbsp (15ml) Vegetable Oil: canola, sunflower, or avocado oil
- 1 tsp (5g) Ground Cumin: for earthy flavor
- 1 tsp (5g) Ground Coriander: for citrusy flavor
- 1 tsp (5g) Turmeric Powder: for color and health benefits
- ½ tsp (2.5g) Chili Powder: adjust to taste
- 1 tsp (5g) Garam Masala: for complex flavor
- 400g (14oz) Diced Tomatoes (Canned): fire-roasted for smokiness
- 200ml (¾ cup) Coconut Milk: full-fat recommended
- 200ml (¾ cup) Water or Vegetable Broth: for consistency
- Salt and Black Pepper to Taste: for seasoning
- 100g (3½oz) Raw Cashews, Soaked 2 Hours: for creamy sauce
- ½ Roasted Red Bell Pepper (≈50g / 1¾oz), Chopped: for smoky sweetness
- 2 tbsp (30ml) Water (for Blending): for smooth consistency
- 1 tsp (5ml) Lemon Juice: for bright acidity
- Pinch of Salt (for the Cream): for flavor
- 1 tsp (5g) Cumin Seeds, Toasted: for nutty flavor
- 2 tbsp (8g) Fresh Cilantro, Chopped: for fresh flavor and color
Instructions
- Soak Cashews & Roast Pepper: Soak cashews for 2 hours; roast red pepper until charred.
- Sauté Aromatics: Sauté onion until translucent (4-5 minutes).
- Bloom Spices: Add garlic, ginger, cumin, coriander, turmeric, chili powder, and garam masala; cook for 30 seconds.
- Combine Curry: Add potatoes and chickpeas; coat with spices.
- Simmer Curry: Add tomatoes, coconut milk, and water; simmer for 20-25 minutes until potatoes are tender.
- Make Cashew Cream: Blend soaked cashews, roasted pepper, water, lemon juice, and salt until smooth.
- Season & Adjust: Season with salt and pepper; adjust chili powder to taste.
- Plate & Garnish: Drizzle with cashew cream, sprinkle with cumin seeds and cilantro.
Notes
Soaking cashews is crucial for a smooth cream. Roasting the red pepper enhances its sweetness. Adjust spice level to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: vegan, curry, chickpeas, potatoes, cashew cream, indian, gluten-free, easy, dinner