Cashew Curry with Chickpeas
NutsInspired 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
-Vegan
Ingredients
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,
avocado oil,
Pink Himalayan Salt,
black pepper
Rice: Rice
Side Salad with Garlic Lemon Vinaigrette: Seasonal salad greens, cabbage, Carrots, Garlic Lemon Vinaigrette (lemon juice, garlic (lots!), avocado oil, salt, pepper, thyme or oregano)