Chickpea & Soy Curry

Victoria Waits
4 days ago
2 min read

This is a big ole dish that can serve a family of 4, could last longer if you added some rice to the dish and is such a good meal for Autumn & winter months. Being a curry/stew type dish if you're saving it for the day after, it tastes even better after its sat in its own juices. YUM! Feel free to add rice, home made flat breads for dipping or even add a few big chunks of sweet potato.

INGREDIENTS

Cashew cream

⅓ cup - cashews

¾ cup - dairy-free milk - I used organic cashew milk

¼ cup - nutritional yeast

Soup

x1 Big glug olive oil

2 medium onions - finely diced

2 carrots - finely diced

1 red bell pepper - diced

x3 heaped tbsps sun-dried tomatoes - sliced

1 bulb garlic - grated

1 tube tomato paste

x1 tin chickpeas

5 cups vegetable broth

1 cup Soya chunks

Small handful fresh parsley - finely chopped

Small handful fresh basil - finely chopped

Half a bag baby spinach - stems removed

Squeeze fresh lemon juice

Spices

1 tbsp smoked paprika

1 tbsp garlic powder

1 tsp dried thyme

1 tsp chili flakes

x5 twists of pink salt

1 tsp freshly ground black pepper

RECIPE

Soak the cashews in boiling water for 30 minutes. Blend the cashews, milk, and nutritional yeast in a small blender until completely smooth, then set aside.
Warm the olive oil in a large pot over medium heat. Add the onions and sweat for 5-7 minutes, stirring occasionally until they soften. (It will look like a lot of onions!)
Add the chopped carrots, bell pepper, and sliced sun-dried tomatoes. Cook for an additional 10 minutes, stirring occasionally.
Incorporate the minced garlic, smoked paprika, garlic powder, dried thyme, chili flakes, salt, black pepper, and tomato paste. Stir thoroughly and cook for 10 minutes, stirring frequently.
Reduce the heat to lowest.
Add the chickpeas and vegetable broth. Cover and let it cook for 10 minutes.
Add the soya chunks (you don't need to soak them before hand) and cook for another 20 minutes, or until they are tender.
Mix in the cream and let it simmer for another 4 minutes.
Turn off the heat and add the parsley, basil, spinach, and lemon juice. Stir until the spinach wilts. Adjust the salt and pepper to taste, and serve warm.