Cashew Curry with Chickpeas


Inspired by Madhur Jaffrey, this Curry is perfectly balanced and enriched with house-made cashew milk and pureed cashews which makes it lower in saturated fat than the coconut milk or cream that you usually find in rich curries. The rich sauce covers potatoes, seasonal vegetables and slow cooked chickpeas.

Comes with rice that takes 10 minutes to cook & a side salad.

-Gluten Free

-Dairy Free


Curry Cashew with Chickpeas: coriander, fenugreek, black peppercorns, cinnamon stick, onion, Garlic, fresh ginger, Tomatoes, Turmeric, lemon juice, Cashews, sweet potatoes, spinach (or other local greens), Potatoes, Chickpeas, Cilantro, mustard seeds, organic high oleic sunflower oil, Pink Himalayan Salt, black pepper

Rice: Rice

Side Salad: Seasonal salad greens, cabbage, Carrots, Apple Cider Vinaigrette (Apple Cider Vinegar, High Oleic Sunflower Oil, Dijon or Grainy Mustard, Garlic, Thyme, Salt, Pepper)