Amanda Mahaleris, RD student
Spaghetti, tacos, and pork chops, oh my! These dishes could quite possibly be one of your go-to weekday meals – well, why not? They’re cheap, easy to make, and typically a crowd-pleaser. However, if you’re not in the mood to hear “spaghetti, not again!” tonight, then try making this delicious vegan Indian curry with chickpeas.
I get it; it’s intimidating to step outside your comfort zone and make something new – especially an Indian dish at that! Not only because you’re worried that your family might not like it, resulting in having to throw that frozen pizza in the oven, but ruining a dish like this (see photo above) could be downright offensive! Luckily for you, this is an effortless and healthy dish to make, and I guarantee it will be on the go-to weekday meal lineup in no time.
A friend and co-worker inspired this particular recipe. She’s the Occupational Therapist I work closely with, and luckily for me, she generously shares her delicious cooking. With some of my own (vegan) adaptations, this is the recipe I have created to attempt to mimic something almost as delicious.
What is a curry?
But before we get into the recipe, a quick lesson to understand what the word “curry” means.
Essentially, curry is a blend of spices used to enhance the flavors of a sauce or meal. There are several distinct curries originating from southeast Asia, India, the Middle East, etc., each containing its own flavor profile, making each one unique.
Some of the popular curry dishes you might have heard of include tikka masala, coconut curry, chicken tandoori, saag, korma, and vindaloo.
This curry with chickpeas utilizes vegan sources of protein for a big dose of protein, fiber, and other nutrients you veg*ns may need to look for!
Spices!
Indian chefs are known for their amazing use of spices.
Depending on which curry you’re preparing to make, the spice blend usually contains ingredients such as turmeric, ginger, clove, coriander, and cardamom.
For this particular curry, we will be using a mix of spices called garam masala, and if you’re up for making it yourself, this just might be your chance to use that ground clove that’s been sitting in the back of your spice cabinet since you made gingerbread cookies last Christmas.
Garam masala is typically made using whole spices. You toast the spices whole, then grind them together. The result is a super-rich, warming, aromatic blend. However, this recipe takes advantage of ground spices you probably already have!
Otherwise, you can purchase it from Amazon or your local Indian grocery store.
Tips and Tricks
This Indian curry can be best paired with a side of rice. Although I prefer jasmine rice, it is just as good with brown rice for a serving of whole grains.
If you’re not a fan of rice, most grocery stores carry naan, or you can even get really ambitious and try to make your own!
You might also want to consider making your own adjustments to this recipe.
Try adding other vegetables, such as mushrooms or bell peppers. Spring veggies may be good, too!
You can make the gravy a bit smoother by pureeing the onion/garlic mix after being sauteed until smooth.
If you’re looking for something a bit richer, a splash of cream or coconut milk can make the gravy thicker and a bit lighter in color. I’ve come across some recipes using yogurt as well. Just be mindful if you’re trying to keep this recipe vegan!
Whatever you do, this meal is extremely versatile and can be adjusted to your liking!
Vegan Cashew Chickpea Curry
Equipment
- large non-stick skillet
- potato masher (or you can use the back of a fork)
Ingredients
- 3 cloves garlic minced
- 1 tbsp ginger minced
- ½ yellow, red, or white onion diced
- 3 bay leaves
- 1 can kidney beans drained
- 1 can chickpeas (garbanzo beans) drained
- ¼ cup fresh or canned tomatoes diced
- 2 tsp garam masala
- 2 cups vegetable broth
- 1 cup fresh spinach
- salt and pepper to taste
- chopped cashews
Instructions
- Lightly spray a large non-stick skillet and sauté onion, garlic, and ginger on medium heat until onions are translucent. Add bay leaves
- Add kidney beans, chickpeas, tomatoes and stir to combine. Allow to cook over medium heat for 2-3 minutes, stirring frequently.
- Add vegetable broth, garam masala, and salt. Allow mixture to boil on medium heat for 5 minutes
- Reduce heat to a simmer and cook for an additional 15 minutes.
- Using a potato masher or back of a fork, gently mash beans until desired consistency and mix in spinach.
- Remove bay leaves, top with cashews, and serve immediately.
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I was so excited to see such a easy, appetizing, but most of all “healthy” recipe! Thank you Amanda for sharing this wonderful meal idea for all to enjoy!