This Creamy Spring Vegetable Chickpea Curry is packed with veggies and a superb curry sauce for a flavorful, hearty, and healthy meal. Vegan and gluten-free! This post is sponsored by So Delicious Dairy Free and all thoughts are my own.
Believe me when I say this curry and I are in a serious relationship.
Like a salted chocolate brownie and ice cream, root beer float and beachy bike rides, Spotify peaceful guitar songs before bed kind of relationship. Committed, obsessed, enamored with any and all of it. I’m in deep!
I set out to make a curry without Thai curry paste because ya know, the wallet. I’m confident that you have curry powder and rice and some kind of fresh or frozen veggie lingering in that kitchen of yours. Today’s insanely yummy Creamy Spring Vegetable Chickpea Curry recipe is one that’s approachable, uncomplicated, and seriously impressive. It tastes like a restaurant meal, you guys!
It sure ain’t the first time I’ve blended the humble cashew with a liquid to create a dream cream base, but we’re not doing water this time. We’re upping the cashew cream game! Amplifying the awesomeness! Raising the cashew roof, if you will.
Today I want to introduce you to So Delicious’ brand spanking new Organic Almondmilk with Cashew! Have you seen it in stores yet? Isn’t she a beaut? I’m fan-girling over its stellar nutrition label with seven (or less) purposeful and pronounceable ingredients we all know and love.
And, this is the first plant-based bottle in the refrigerated dairy case! It’s made of a whopping 80% plant materials. I used the unsweetened variety for this recipe and it adds the most luscious texture from both the almonds and cashews. A dynamic duo!
I don’t think I’d ever tried asparagus in curry until I had the bright idea to not only gift you a recipe that’s not a brownie but also one that’s seasonal. Bring on the peas and asparagus! If broccoli and mushrooms and snap peas are all you have in the crisper drawer, by all means use those. You know how I roll—this recipe is a guide. Put your own spin on it!
Even though I called this chickpea curry, you can definitely roll without the chickpeas if you don’t have any and fly solo with the veggies. This curry is hearty and filling and hella satisfying with or without them.
Plant-powered protein, lots of veggies, healthy fats, warming spices, whole grains…this meal in a bowl is serious magic for the heart, belly, and soul. Go get down with this curry and ya bad self!!
- 1½ cups brown basmati rice, rinsed
- 1½ tsp sea salt, divided
- ½ cup raw cashews, soaked in water for at least 2 hours or overnight
- 2 cups So Delicious Organic Almondmilk with Cashew, divided
- 1 tbsp coconut or avocado oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 bunch asparagus, woody ends removed and chopped into 1-inch pieces
- 1 red bell pepper, thinly sliced
- 1 large sweet potato, diced (about 2 cups)
- 1 large carrot, sliced on the diagonal
- 3 tbsp curry powder
- ½ cup frozen peas
- 1-15oz can chickpeas, drained and rinsed
- 1 tbsp tamari*
- Sriracha and fresh chopped basil or cilantro, optional
- In a medium pot, combine rice, 3 cups water, and ½ tsp salt and bring to a boil. Stir, cover and reduce heat to low, simmering for about 30 minutes or until rice is tender and water is absorbed. Remove from heat and let it rest covered for 5 minutes.
- Place soaked cashews and 1 cup Almondmilk in a blender and blend until completely smooth. Set aside.
- Heat oil in a large skillet or Dutch oven over medium heat. Add onion and sauté for 5 minutes. Add garlic and ginger and sauté for another minute. Stir in asparagus, bell pepper, potatoes, carrots, curry powder, and 1 tsp salt. Sauté for another 5 minutes.
- Stir in cashew mixture, remaining 1 cup Almondmilk, tamari, peas, and chickpeas. Reduce heat to low and simmer (covered) for about 15-20 minutes, stirring as needed, or until potatoes are fork-tender.
- Garnish with fresh herbs and sriracha and serve over rice.