Name: Chickpea Curry With Cashews
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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

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- 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