Cashew Chickpea Curry - Daniel Fast Recipe

Have you been feeling hungry on your Daniel Fast? Eating fiber-rich, filling foods with plant-based protein can help your hunger pains and leave you feeling full and satisfied when you’re on the Daniel Fast. This Cashew Chickpea Curry is the perfect dish for your fasting meal plan.

This recipe has curry-inspired flavors but calls for ingredients you’re likely to have on hand in your kitchen or can easily purchase at your local grocery store.

This delicious vegan recipe, with cashews and chickpeas, is an excellent source of protein. You can serve the curry over rice, couscous, quinoa, or vegetables.

Find this recipe and a complete 21-day meal plan in the Daniel Fast Journey book, available on Amazon.

Cashew Chickpea Curry Recipe for the Daniel Fast

When fasting or following a vegan diet, you still need to ensure your body gets adequate nutrition, including sufficient protein. Cashews and chickpeas are both excellent sources of protein and other nutrients.

Read more here about Plant-Based Protein for Your Daniel Fast.

This dish cooks up in one pot and only takes a few minutes to prepare and 15 minutes to cook. The preparation that can be done ahead of time includes:

• Cooking rice

• Washing, peeling, and chopping potato

• Peeling and chopping ginger, onion, and garlic

• Washing and chopping cilantro and green onion for garnish

What is Healthy About Cashew Chickpea Curry?

This dish contains some naturally healthy ingredients. Here is some of the nutritional value of what you’re consuming:

Raw Cashews

• 5g Protein per ounce

• Calcium

• Potassium

• Iron

• Magnesium

• Phosphorus

• Zinc

Chickpeas or Garbanzo Beans

• 6g Protein per half cup

• 6g Fiber per half cup

• Calcium

• Iron

• Potassium

Note that dried chickpeas have a higher concentration of nutrients and minerals than canned but must be soaked in water before cooking.

FAQs and Tips for Cashew Chickpea Curry Recipe

Where is the curry (powder)?

Curry is a dish with sauce that is seasoned with spices. It’s typically associated with Indian or South Asian cuisine. Curries can include a variety of spices, seasonings, vegetables, and meats. Although the recipe below does not have “curry powder,” it contains a sauce with a variety of seasonings and coconut milk.

What kind of coconut milk do I use?

The recipe below calls for canned coconut milk. If you have refrigerated coconut milk or a carton of coconut milk, you can use that, but it may result in a sauce with a thinner consistency. Canned coconut milk is not the same as canned coconut cream (they’re usually beside each other on the shelf), which has a thicker consistency.

Can I use a different kind of bean?

If you don’t care for chickpeas, you could substitute a white or cannellini bean. If you use dried beans, they need to soak before cooking. Canned beans should be drained and rinsed before adding to the dish.

How do you eat this chickpea curry?

Traditionally, curry is served over rice. However, you could also serve the curry over another whole grain, such as quinoa or barley. Another option is to serve over sautéed greens or hearty vegetables.

Cashew Chickpea Curry Recipe

Serves 4

Ingredients

1 cup cooked brown rice

1 cup potatoes, diced

3 TBS olive oil or coconut oil

¼ cup onion, chopped

2 garlic cloves, minced

1-2 TBS fresh ginger, peeled and finely chopped

1 tsp cumin

1 tsp chili powder

½ tsp turmeric

½ cup vegan stock

15 oz can of chickpeas, drained and rinsed

1 cup cashew nuts (halves or pieces)

15 oz can coconut milk

Fresh cilantro and green onion for garnish

Instructions

1. Fill a saucepan halfway with water and heat to boiling. Add diced potatoes and cook for 10-15 minutes, until tender when pierced with a fork.

2. Heat 1 TBS oil over medium heat and saute onion, garlic, ginger, and spices for 5 minutes, until onion is soft.

3. Stir in cooked potatoes, drained chickpeas and cashew nuts and cook for 2-3 more minutes. 

4. Stir in vegetable stock and coconut milk. Reduce heat to low and cook for approximately 15 minutes, until creamy.

5. Garnish with cilantro and green onion and serve over brown rice. 

This is a quick and easy meal to make, perfect for a weeknight.

This recipe is featured in the Daniel Fast Journey Book.

If you like this recipe, you may also enjoy Cauliflower and New Potatoes in Coconut Milk.