Chickpea & Cashew Curry with Spiced Pumpkin Seeds http://www.thesourcebulkfoods.ie/wp-content/uploads/2021/09/image00002edited-scaled.jpg Dairy-Free, Vegetarian, Gluten Friendly, Vegan Friendly, Lunch, Dinner 🌱 = Get it from The Source   Cashew Cream: 150g organic cashews, soaked overnight 🌱 100ml water   Curry Base: 200g organic red lentils, rinsed 🌱 250g organic chickpeas, cooked 🌱 3 large garlic cloves, grated 5cm ginger, grated 1 tbsp brown mustard seeds 🌱 1 tbsp mild curry powder 🌱 2 tsp hot curry powder 🌱 2 tbsp organic coconut oil 🌱 800ml water   Rice: 250g organic basmati rice 🌱 600ml water Pinch of salt 🌱   Toasted Toppings: 30g organic raw cashews 🌱 40g organic pumpkin seeds 🌱 1/2 tsp mild curry powder 🌱 Pinch of salt 🌱   Garnishing: 1 lime Coriander In a blender, add the soaked cashews and 100ml of cold water and blend on full speed until you have a smooth cream –Β  add another splash of water if required. Set aside. Heat up 2 tbsp of coconut oil in a pan and fry the mustard seeds on medium heat for 30 seconds before adding the ginger and garlic puree. Cook for a minute without burning, then add the lentils. Pour over 800 ml of boiling water then leave to simmer on low heat for 15 minutes. To make the toppings, mix the raw cashews and pumpkin seeds with a drop of oil, curry powder and a pinch of salt, and toast in a 180 degrees preheated oven for 8-10 minutes. Cook the rice by adding 600ml of boiling water to a pan together with the rice. Boil for 7 minutes then turn the heat off and leave to steam with the lid on. After 15 minutes of simmering the lentils, add the chickpeas to the pan and cook for another 7-10 minutes or until the lentils are cooked. When the lentils are cooked through completely, turn the heat off and stir in the cashew cream. Season with salt and pepper and a squeeze of lime juice. Serve the curry with rice and sprinkle some of the cashew and pumpkin seeds on top, coriander leaves and extra lime wedges. PT35M
  • Order Online

Chickpea & Cashew Curry with Spiced Pumpkin Seeds

Chickpea & Cashew Curry with Spiced Pumpkin Seeds vegan gluten free DOWNLOAD RECIPE

Chickpea & Cashew Curry with Spiced Pumpkin Seeds

This delicious plant-based Vegan curry is super easy to make, a healthy and hearty meal that can be made in just 35 minutes. Hello weeknight stay-ins!

Top tip: Soak the cashews overnight for the cashew cream for a creamier, more nutritious mix.

INGREDIENTS

🌱 = Get it from The Source

 

Cashew Cream:

150g organic cashews, soaked overnight 🌱

100ml water

 

Curry Base:

200g organic red lentils, rinsed 🌱

250g organic chickpeas, cooked 🌱

3 large garlic cloves, grated

5cm ginger, grated

1 tbsp brown mustard seeds 🌱

1 tbsp mild curry powder 🌱

2 tsp hot curry powder 🌱

2 tbsp organic coconut oil 🌱

800ml water

 

Rice:
250g organic basmati rice 🌱

600ml water

Pinch of salt 🌱

 

Toasted Toppings:

30g organic raw cashews 🌱

40g organic pumpkin seeds 🌱

1/2 tsp mild curry powder 🌱

Pinch of salt 🌱

 

Garnishing:

1 lime

Coriander

TIME

35 Minutes

SERVES

4

DIFFICULTY
METHOD

In a blender, add the soaked cashews and 100ml of cold water and blend on full speed until you have a smooth cream –Β  add another splash of water if required. Set aside.

1

Heat up 2 tbsp of coconut oil in a pan and fry the mustard seeds on medium heat for 30 seconds before adding the ginger and garlic puree. Cook for a minute without burning, then add the lentils. Pour over 800 ml of boiling water then leave to simmer on low heat for 15 minutes.

2

To make the toppings, mix the raw cashews and pumpkin seeds with a drop of oil, curry powder and a pinch of salt, and toast in a 180 degrees preheated oven for 8-10 minutes.

3

Cook the rice by adding 600ml of boiling water to a pan together with the rice. Boil for 7 minutes then turn the heat off and leave to steam with the lid on.

4

After 15 minutes of simmering the lentils, add the chickpeas to the pan and cook for another 7-10 minutes or until the lentils are cooked. When the lentils are cooked through completely, turn the heat off and stir in the cashew cream. Season with salt and pepper and a squeeze of lime juice.

5

Serve the curry with rice and sprinkle some of the cashew and pumpkin seeds on top, coriander leaves and extra lime wedges.

6

Lunch

WHERE TO

FROM HERE?

Sign up to our newsletter

For specials & promos!