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Creamy Vegan Chickpea Curry with Buckwheat, Oil-free Vegan

Venelina Dove M.D.
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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine European
Servings 4
Calories 543 kcal

Ingredients
 
 

For the cashew milk:

For the garnish:

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