Creamy Vegan Chickpea Curry with Buckwheat, Oil-free

Creamy and tasty chickpea curry recipe.

Absolutely oil-free, only with whole plant foods.

The potatoes give a chunky texture together with the whole chickpeas.

Overall, a great mix of healthy protein, complex carbs, and essential fats.

Satiation and satisfaction guaranteed!

The great variety of seasoning – curry powder, thyme, nutmeg, cumin gives a tempting aroma.

You cannot resist but taste it!

This healthy Chickpea Curry is a perfect lunch or dinner meal, served with cooked buckwheat, rice, even red lentils.

Optimized for Great Health and Weight

Only whole natural plant foods are used to keep you lean and healthy.

Chickpeas contain a high amount of fiber, that is beneficial to your health in a variety of ways, like a balanced blood sugar level as well as blood pressure. They maintain the good microbiota in your gut.

Together with chickpeas, buckwheat is full of healthy plant proteins and slowly digestible complex carbohydrates.

This way you feel full for longer and do not overeat or get tempted by unhealthy snack foods afterward.

The curry powder, thyme, nutmeg, cumin, and parsley are super high in antioxidants that fight inflammation and aging.

You also get a lot of lignans and super important Omega 3 fats from the ground flax seeds for healthy brain and body.

The onion and garlic contain organosulfurs and flavonoids that prevent disease, reduce inflammation and help you maintain a healthy weight.

Prep time: 10 mins

Cook time: 30 mins

Yield: 4 servings

Ingredients

  • 1¾ cup dried chickpeas or 3 cups cooked chickpeas
  • 3 medium potatoes, chopped
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic
  • 2 tsp curry powder
  • 2 tsp thyme
  • 1 tsp cumin
  • 1 tsp nutmeg
  • 2 tbsp paprika
  • ½ tsp black pepper
  • salt to taste
  • 3 tbsp ground flax seeds
  • ¼ bunch of parsley

For the cashew milk:

  • 2½ oz (75 gr) raw cashew nuts
  • ¾ cup of water

For the garnish:

  • 1 cup buckwheat

Directions

  1. If you use dry chickpeas, soak them overnight (for 12 hours), put them in a pot, cover with water, bring to a boil. Cook for about 40 minutes or until soft.
  2. Place the chopped potatoes, carrots, onion and tomatoes in a pot, cover with water. Fold in the seasoning (except flax seeds and parsley). Boil for about 20 mins.
  3. After that, add the cooked chickpeas to the pot, stir everything well and cook for another 10 mins.
  4. Meanwhile, put the raw cashews and water in a blender for several minutes until creamy.
  5. Fold the cashew milk into the pot. Add the ground flax seeds and stir well.
  6. Boil the buckwheat in 2 cups of water for about 15 min. Leave it for a few minutes until the water is soaked.
  7. Serve with cooked rice or buckwheat.
Yield: 4 SERVINGS

Creamy Vegan Chickpea Curry with Buckwheat, Oil-free Vegan

Creamy Vegan Chickpea Curry with Buckwheat, Oil-free Vegan

Creamy and tasty chickpea curry recipe.

Absolutely oil-free, only with whole plant foods.

The potatoes give a chunky texture together with the whole chickpeas.

Overall, a great mix of healthy protein, complex carbs, and essential fats.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 3 cups cooked chickpeas (1¾ cup dry chickpeas)
  • 3 medium potatoes, chopped
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic
  • 2 tsp curry powder
  • 2 tsp thyme
  • 1 tsp cumin
  • 1 tsp nutmeg
  • 2 tbsp paprika
  • ½ tsp black pepper
  • salt to taste
  • 3 tbsp ground flax seeds
  • ¼ bunch of parsley

For the cashew milk:

  • 75 gr raw cashew nuts (2½ oz)
  • ¾ cup of water

For the garnish:

  • 1 cup dry buckwheat

Instructions

  1. If you use dry chickpeas, soak them overnight (for 12 hours), put
    them in a pot, cover with water, bring to a boil. Cook for about 40
    minutes or until soft.
  2. Place the chopped potatoes, carrots, onion and tomatoes in a pot,
    cover with water. Fold in the seasoning (except flax seeds and parsley).
    Boil for about 20 mins.
  3. After that, add the cooked chickpeas to the pot, stir everything well and cook for another 10 mins.
  4. Meanwhile, put the raw cashews and water in a blender for several minutes until creamy.
  5. Fold the cashew milk into the pot. Add the ground flax seeds and stir well.
  6. Boil the buckwheat in 2 cups of water for about 15 min. Leave it for a few minutes until the water is soaked.
  7. Serve with cooked rice or buckwheat.

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