Creamy Spring Vegetable Chickpea Curry

4.7 from 14 reviews

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!

  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.

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

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