Crunchy Thai Chickpea Curry
Emily Griffith
12 minutes
24 minutes
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.
Ingredients
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- 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
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- 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
Directions
- 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.
