Creamy, comforting, and spiced just right, this Cashew Chickpea Curry Bowl is a plant-powered powerhouse bursting with flavor and loaded with copper to fuel energy, recovery, and resilience.
2 Servings
430 Calories
26g Protein
40g Carbs
15g Fat
Ingredients
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1 tsp olive oil
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1 small onion, diced
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2 garlic cloves, minced
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1-inch ginger, grated
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1 cup canned chickpeas (170g, rinsed)
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½ block (150g) extra-firm tofu, cubed
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1 tbsp ground cashews or cashew powder (8g)
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¾ cup light coconut milk
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1 tbsp tomato paste
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1 tsp turmeric
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½ tsp cumin
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Salt and pepper to taste
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Optional: 1 tbsp lemon juice, chili flakes
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1 cup cooked quinoa or brown rice
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Fresh herbs to garnish (cilantro, parsley)
Directions
- Sauté aromatics: In 1 tsp olive oil, cook onions for 3–4 min. Add garlic and ginger, stir for 30 sec.
- Add spices & tomato paste: Stir for 1 min until fragrant.
- Add chickpeas, tofu, light coconut milk & cashew powder: Simmer gently for 10–12 min.
- Season with salt, pepper, lemon juice.
- Serve over grains and garnish with herbs.