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Creamy Spring Vegetable Chickpea Curry

  • Author: Alexis
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 4-5 1x

Description

This Creamy Spring Vegetable Curry is packed with veggies and a superb curry sauce for a flavorful, hearty, and healthy meal. Vegan and gluten-free!


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Ingredients

  • 1 1/2 cups brown basmati rice, rinsed
  • 1 1/2 tsp sea salt, divided
  • 1/2 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
  • 1/2 cup frozen peas
  • 115oz can chickpeas, drained and rinsed
  • 1 tbsp tamari*
  • Sriracha and fresh chopped basil or cilantro, optional

Instructions

  1. In a medium pot, combine rice, 3 cups water, and 1/2 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.
  2. Place soaked cashews and 1 cup Almondmilk in a blender and blend until completely smooth. Set aside.
  3. 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.
  4. 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.
  5. Garnish with fresh herbs and sriracha and serve over rice.

Notes

*can sub reduced sodium soy sauce if not gluten-free