Cashew and Chickpea Coconut Curry
A creamy, mild chickpea and cashew curry simmered in tomato and coconut milk with wilted spinach. It is a comforting plant-based dinner that leans on chickpeas and cashews for a generous dose of zinc.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 1
Ingredients
- 1tbspextra-virgin olive oil
- 0.5mediumyellow onion, finely chopped
- 2clovesgarlic, minced
- 1tspfresh ginger, grated
- 1tspground turmeric
- 1tspground cumin
- 1mediumripe tomato, chopped (about 120 g)
- 240gcanned chickpeas, drained and rinsed
- 40graw cashews
- 120mllight coconut milk
- 60gfresh spinach
- 0.5tbspfresh lemon juice
- 0.25tspsalt
- 1pinchblack pepper
- 1tbspfresh cilantro, chopped (optional)
Instructions
- 01
Heat the olive oil in a small pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- 02
Stir in the garlic and ginger and cook for 30 seconds until fragrant. Add the turmeric and cumin and stir for another 30 seconds to toast the spices.
- 03
Add the chopped tomato and cook for 3-4 minutes, pressing it down with a spoon, until it breaks down into a soft sauce.
- 04
Stir in the chickpeas and cashews, then pour in the coconut milk. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the cashews soften.
- 05
Add the spinach a handful at a time and stir until wilted, about 1-2 minutes.
- 06
Turn off the heat and stir in the lemon juice, salt, and pepper. Taste and adjust seasoning. Top with fresh cilantro if using and serve warm.
Nutrition (per serving)
- Calories
- 810kcal
- Protein
- 30g
- Carbs
- 52g
- Fat
- 38g
- Fiber
- 12g
- Selenium
- 12mcg
- Zinc
- 6.2mg
- Iron
- 11mg
- B12
- 0mcg
- Iodine
- 6mcg
- Sodium
- 700mg
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