Chickpea Cashew Curry Recipe

Name: Chickpea Cashew Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole star anise; 3 cinnamon sticks; 1 teaspoon whole cloves; 1 teaspoon mustard seeds; 5 cardamom pods; 15 peppercorns; 1/4 cup vegetable oil; 3 large onions, quartered and thinly sliced; 1 tablespoon curry powder; 1 teaspoon salt, divided; 1 teaspoon sugar; 1/2 cup whole raw cashews, soaked in cold water overnight and drained; 1 jalapeno, seeds and all, chopped; 1 teaspoon garam masala; 3 tablespoons tomato paste; 1 teaspoon minced fresh ginger; 2 garlic cloves, minced; 3 cups cooked or canned chickpeas (if you make them from dried, and I think you should, reserve the cooking liquid.)

Servings: persons

3 whole star anise
3 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon mustard seeds
5 cardamom pods
15 peppercorns
1/4 cup vegetable oil
3 large onions, quartered and thinly sliced
1 tablespoon curry powder
1 teaspoon salt, divided
1 teaspoon sugar
1/2 cup whole raw cashews, soaked in cold water overnight and drained
1 jalapeno, seeds and all, chopped
1 teaspoon garam masala
3 tablespoons tomato paste
1 teaspoon minced fresh ginger
2 garlic cloves, minced
3 cups cooked or canned chickpeas (if you make them from dried, and I think you should, reserve the cooking liquid.)

1
Pour the oil into a Dutch oven placed over low heat. Add the star anise, cinnamon sticks, cloves, mustard seeds, cardamom pods, and peppercorns. Cook the spices in the oil, stirring occasionally, for 45 minutes. Remove the spices with a slotted spoon. (Don't worry about the mustard seeds).
2
Add the onions, curry powder, 1/2 tsp of the salt, and sugar to the spice-perfumed oil and increase the heat to medium, stirring occasionally, until they are totally softened and caramelized. This takes at least an hour, but the slower, lower, and longer the better.
3
Meanwhile, add the cashews, jalapeno, tomato paste, the remaining salt, and 1 1/4 cups water to a blender, and blend until smooth and creamy. Set aside.
4
When the onions are caramelized, add the ginger and garlic and stir to combine until they are fragrant, about 2 minutes. Now add the chickpeas, the cashew sauce, and 3/4 cups of the chickpea cooking liquid or water. Bring to a boil, reduce to a simmer. Simmer, covered, for about 30 minutes. Serve over rice.

793

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 whole star anise, 3 cinnamon sticks, 1 teaspoon whole cloves, 1 teaspoon mustard seeds, and more.

Yes, Chickpea Cashew Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Cashew Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions