Ingredients
- 1 cup raw cashews, soaked in water overnight or boiled for 10 minutes, then drained
- 1 (28-ounce) can crushed tomatoes
- 2 (6-ounce) cans tomato paste
- 2 cups unsweetened plant-based milk
- 2 tablespoons dried fenugreek leaves or curry powder
- 1 1/2 tablespoons coconut sugar
- 2 teaspoons garam masala
- 3/4 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
Chickpea Curry:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, peeled and minced
- 2 (15-ounce) cans chickpeas, drained and rinsed (about 3 cups cooked)
For Serving:
- 1 cup uncooked basmati rice, cooked according to the package directions, or vegan naan
- Fresh cilantro, for garnish
- Lime wedge, for garnish
Directions
- Prepare the sauce: Combine the cashews, crushed tomatoes, tomato paste, plant-based milk, fenugreek, coconut sugar, garam masala, cayenne, and salt in a large high-speed blender and blend until a smooth sauce is formed. Blend in batches if needed. Store this in containers for when you want a quick curry sauce, or use it all in this recipe.
- Make the chickpea curry: Combine the olive oil, onion, and garlic in a large skillet over medium heat. Sauté for 3 to 5 minutes, until softened. Add the chickpeas and pour in 2 to 2 1/2 cups of the sauce. Simmer for 10 to 15 minutes, stirring occasionally, until heated through and slightly thickened.
- Serve over basmati rice or with warm vegan naan. Garnish with fresh cilantro and lime wedges, if desired