Chickpea Curry With Cashews

Authorpakasiax2DifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 1 tbsp Cornstarch
 1 cup Reduced-sodium chicken broth, divided.
 2 tsp Canola Oil
 ½ Onin chopped
 2 tsp Curry powder
 ¼ tsp Salt
 ¼ tsp Freshly ground black pepper
 15 oz No-salt added chickpeas, rinsed and drained
 ½ cup Unsalted cashews, coarsely chopped
 ¼ cup Fresh chopped cilantro
 4 tbsp Fat-free Greek-style yogurt
1

1- Whisk the cornstarch in a small bowl with enough of the broth to dissolve. Set aside.
2- Combine the oil. onion. curry powder, salt, and pepper in a large skillet over medium heat. Cover and cook stirring occasionally, for 5 minutes or until the onion is softened.
3- Add the remaining broth to the pan along with the reserved cornstarch mixture. Cook, whisking constantly until thickened. Add the chickpeas and cashews. Simmer for 5 minutes for the flavors to blend. Stir in the cilantro. Serve with a dollop of yogurt.

Ingredients

 1 tbsp Cornstarch
 1 cup Reduced-sodium chicken broth, divided.
 2 tsp Canola Oil
 ½ Onin chopped
 2 tsp Curry powder
 ¼ tsp Salt
 ¼ tsp Freshly ground black pepper
 15 oz No-salt added chickpeas, rinsed and drained
 ½ cup Unsalted cashews, coarsely chopped
 ¼ cup Fresh chopped cilantro
 4 tbsp Fat-free Greek-style yogurt

Directions

1

1- Whisk the cornstarch in a small bowl with enough of the broth to dissolve. Set aside.
2- Combine the oil. onion. curry powder, salt, and pepper in a large skillet over medium heat. Cover and cook stirring occasionally, for 5 minutes or until the onion is softened.
3- Add the remaining broth to the pan along with the reserved cornstarch mixture. Cook, whisking constantly until thickened. Add the chickpeas and cashews. Simmer for 5 minutes for the flavors to blend. Stir in the cilantro. Serve with a dollop of yogurt.

Chickpea Curry With Cashews

Leave a Reply

Your email address will not be published.