Chickpea Curry with Cashews

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chickpea curry with cashews. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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Chickpea Curry with Cashews is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Chickpea Curry with Cashews is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have chickpea curry with cashews using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chickpea Curry with Cashews:
  1. Make ready 1 tbsp flour / cornstarch
  2. Prepare 1 cup chicken broth ( veggie broth to make vegan dish)
  3. Make ready 4 tbsp olive oil
  4. Get 1⁄2 onion, chopped
  5. Take 2 tbsp curry powder
  6. Prepare 1⁄4 tsp salt
  7. Take 1⁄4 tsp black pepper
  8. Get 1 can No salt added chickpeas, rinsed and drained
  9. Prepare 1⁄2 cup unsalted cashews
  10. Get 1⁄4 cup chopped parsley
  11. Make ready 4 tbsp fat free yogurt
  12. Take 2 chicken breast optional

Combine the oil, onion, curry powder, salt, and pepper in a large skillet over medium heat. This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. Once the tomatoes have cooked down and reduced a little to make a sauce, add the aubergine cubes, cashews and chickpeas. You may need to add some water if it looks a little too thick.

Steps to make Chickpea Curry with Cashews:
  1. Separate 5 table spoons of broth and add cornstarch or flour. Stir till dissolves. Let sit.
  2. Cut chicken brest into strips. Add to medium frying pan with 2 table spoons of oil. Grill at medium temp. Till golden brown on every side. Remove from heat.
  3. Combine 2 tablespoons oil, onion, curry powder, salt, and pepper in large skillet over medium heat. Cover and cook stirring once a min for 5 min.
  4. Add remaining broth to onions and the cornstarch / flour mixture. Cook stirring constantly until thick. Add chickpeas and cashews. Simmer for 5 min. Stir in parsley.
  5. Add grilled chicken. Serve and add 1 tablespoon of yogurt to each serving.

Once the tomatoes have cooked down and reduced a little to make a sauce, add the aubergine cubes, cashews and chickpeas. You may need to add some water if it looks a little too thick. Allow to cool completely before blending. Set aside and return the pan to the heat. Chickpea and Cashew Nut Curry Make on Drop.

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