Crunchy Thai Chickpea Curry (less than 30 min!)
The latest and most important discovery in my life has been adding Turmeric Lemon Myrtle Clusterbucks to savory dishes like salads and curry. Put the fact that this is my food business aside. These clusters are ESSENTIAL flavor and texture bombs for dishes, adding subtle spice, citrus delight and sweetness that plays perfectly with savory sauces and salad ingredients. I feel like a chef adding these to my dishes to really elevate them. 👩🍳
The startup life keeps me busy, so I am all about simple, easy meals packed with protein and nutrients. Gathered Nutrition is one of my go-to blogs for healthy recipes by a registered dietitian with a passion for simple healthy recipes–perfection! Her simple chickpea cashew curry sauce recipe was the inspiration for this recipe. We didn’t have Thai paste on hand, but of course I had turmeric, so I got creative and ended up with this magical combination.
The use of anti-inflammatory Turmeric made this more of a beautiful yellow curry sauce, and I think that made it taste even better with the Turmeric Lemon Clusterbucks. I’ll probably make this at least every other week moving forward!
Please comment below if you made it or have any adjustments. I’d love to hear your spin on it and how you liked it!
Crunchy Thai Chickpea Curry
A delicious cashew curry sauce sauteed with onion, garlic, chickpeas and fire-roasted tomatoes. Topped with Turmeric Lemon Myrtle Clusterbucks for a spicy-citrusy crunch.
- 1 can full fat coconut milk
- 1 cup raw cashews
- 2 tbsp coconut aminos (or soy sauce)
- 2 tbsp rice vinegar
- 2 tbsp coconut sugar
- 3 tbsp curry powder
- 1 tbsp sriracha (can add more to taste)
- 1 tbsp sesame oil
- 1 inch ginger root, grated
- 1 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp cumin
- Juice of 1 lime
- Pinch of red pepper flakes (can add more to taste)
- Sea salt, to taste
- 3 cloves garlic, chopped
- 1 onion, diced
- 1 can fire roasted tomatoes, diced
- 1 can chickpeas, drained and rinsed
- 4 stalks of kale, stems removed (more to serve)
- 1 bag of Turmeric Lemon Myrtle Clusterbucks
- Blend all the sauce ingredients in a blender or food processor. You can add more sriracha or red pepper flakes to taste.
- Add the chopped onions and garlic to a medium non-stick frying pan on medium high. Sauté for 1-2 minutes until fragrant.
- Add the fire roasted tomatoes, chickpeas, and enough of the curry sauce to cover all the ingredients. Stir frequently for 2 minutes to coat the chickpeas and allow the spices to become fragrant.
- Simmer on a low-medium heat for 7-8 minutes, stirring frequently. You can add more curry sauce if it starts to get too thick or dry.
- In the last minute, stir in the chopped kale leaves and mix in.
- Once the kale leaves have cooked, remove from heat and serve immediately, perhaps over rice.
- Top with Turmeric Lemon Myrtle Clusterbucks for the turmeric-citrus crunch.