Chickpea and Cashew Nut Curry
Make on Fresco
Quick and Easy Chickpea and Cashew Curry Recipe for Busy Weeknights. Cue the rice!
Accidentally vegan, I love this recipe as you can literally drive home after a long day at work, and hopefully not even stop at the shop for anything. If you have the basics, you can be eating this in the time that it takes to water the garden and check the kids’ homework. Happy mixing, indeed.
It was originally in Dinner Spinner, (long since absorbed by the Insider Club) the first little book project I did on my own after leaving Thermomix Australia. This recipe also appears in The Convenient Vegetarian. My third major cookbook...can you believe it? I am on around book eighty something now...if you include ebooks. CRAZY...must be the chickpeas!
Chickpeas are a nutrient-rich legume that offers a host of health benefits, making them a fantastic addition to your diet. High in protein and fibre, chickpeas can support weight management by promoting feelings of fullness, (still hoping this is doing something for me!) and by helping you stay satisfied longer. They're also packed with essential vitamins and minerals like iron, magnesium, and folate, which contribute to improved digestion, heart health, and energy levels. Incorporating chickpeas into your meals, such as in this quick and easy Thermomix recipe, can enhance your overall well-being while providing a delicious, plant-based protein source.
Try some of our other Accidentally Vegan dinner recipes too:
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Need
-
Curry
- 1 brown onion quartered
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 3 cloves garlic
- 5 cm fresh ginger peeled
- 1 red chilli deseeded (optional)
- 1 Tablespoon ground turmeric
- 2 Teaspoons ground cumin
- 1 Teaspoon ground coriander
- 400 Milliliters coconut milk Recipe
- 1 Pinch pink salt flakes to taste BUY
- 2 x 400 Grams chick peas tinned, drained
-
Garnish:
- 100 Grams salted roasted cashews, coarsely chopped
- 1 Handful fresh coriander or cilantro leaves
- 200g Thermomix Cooked Rice to serve Recipe
Do
- 1
Place onion, oil, garlic, ginger, & chilli into Thermomix bowl & chop 3 sec/speed 5. Scrape down sides of bowl.
- 2
Sauté 5 min/Varoma/speed 1.
- 3
Add spices & cook further 1/min/Varoma/speed 1.
- 4
Add coconut milk and salt and cook 7 min/100°C/Reverse/speed 2
- 5
Add chickpeas and cook 3 min/100°C/Reverse/speed soft.
- 6
Adjust seasoning to taste.
- 7
Serve with steamed rice, garnished with cashews & coriander leaves.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
