curry cashew cream

Chickpea &amp; mushroom curry is a delicious and easy to make plant-based recipe. It’s warming, packed with flavors, and super satisfying. Perfect for a chilly fall day.

Chickpea &amp; Mushroom Curry

olive oil

leeks

200 g brown button mushrooms (Cremini mushrooms) (sliced)

garlic (minced)

100 g smoked tofu

cinnamon

turmeric

coriander powder

cardamom

250 g cooked chickpeas

water

salt

150 g cooked chickpeas

cashews

tomato paste

pan-fried chickpeas

pan-fried mushrooms

thyme

Drain cashews well. Place them into a blender with 150 g cooked chickpeas, tomato paste, and 200 ml water. Blend briefly until smooth.

You can use an immersion blender to achieve a smooth texture.

Chickpea-cashew paste

In a large pot place 2 tablespoons of olive oil, chopped leeks, and mushrooms, and cook for about 7-8 minutes until leeks and mushrooms are tender and golden, stirring frequently. Add minced garlic, tofu, and spices, and cook for about 1 minute, while stirring constantly.

Stir in chickpea-cashew paste, 250 g cooked chickpeas and 200 ml water. Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 15 minutes until the mushrooms are tender. Stir occasionally.

Check the seasonings and add more salt and spices if needed.

Curry

Serve in a bowl with cooked rice.

Top with pan-fried mushrooms and crispy pan-fried chickpeas and garnish with thyme.

Serving suggestion

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Top 1 curry cashew cream recipes from across the web

The most viewed curry cashew cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chickpea &amp; Mushroom Curry

The most viewed curry cashew cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Chickpea & Mushroom Curry