CREAMY SPRING VEGETABLE CHICKPEA CURRY

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recipe by Hummusapien

ingredients

1 12 c. brown basmati rice, rinsed

1 12 tsp. sea salt, divided

12 c. raw cashews, soaked in water for at least 2 hours or overnight

2 c. 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

12 c. frozen peas

1-15 oz. can chickpeas, drained and rinsed

1 tbsp. gluten free tamari

Toppings:

Sriracha and fresh chopped basil or cilantro, optional

directions

  1. In a medium pot, combine rice, 3 cups water, and 12 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.