Creamy Vegan Chickpea Curry with Buckwheat, Oil-free Vegan
This chickpea curry is so creamy and rich, perfectly seasoned, and full of flavor! It is also easy to make with simple staple ingredients. This is one comforting and satiating meal.
Ingredients
- 3 cups cooked chickpeas, or 1¾ cup dry chickpeas
- 3 medium potatoes, chopped
- 2 tomatoes, chopped
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, pressed
- 2 tsp curry powder
- 2 tsp thyme
- 1 tsp cumin
- 1 tsp nutmeg
- 2 tbsp paprika
- ½ tsp black pepper
- 1 tsp salt
- 3 tbsp ground flax seeds
- ¼ bunch parsley
For the cashew milk:
- 2½ ounces (75 g) raw cashews
- ¾ cup (180 ml) water
For the garnish:
- 1 cup buckwheat, dry
Instructions
- If you use dry chickpeas, soak them overnight (for 12 hours). Put them in a pot, cover with water, and bring to a boil. Cook for about 40 mins or until soft. (Skip this step if you use cooked chickpeas.)
- Place the chopped potatoes, carrots, onion, and tomatoes in a pot, cover with water. Fold in the pressed garlic and the seasoning (except flax seeds and parsley). Boil for about 20 mins.
- After that, add the cooked chickpeas to the pot. Stir everything well and cook for another 10 mins.
- Meanwhile, put the raw cashews and water in a blender for several minutes until creamy.
- Fold the cashew milk into the pot. Add the ground flax seeds and stir well.
- Boil the buckwheat in 2 cups of water for about 15 mins. Leave it for a few minutes until the water is soaked.
- Serve with cooked rice or buckwheat. Enjoy!
Nutrition
Serving: 1gCalories: 543kcalCarbohydrates: 87gProtein: 22gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 11gSodium: 196mgFiber: 19gSugar: 13g
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