Recipe 24: Chickpea Curry with Cashews (Rodale)

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Serves: 4

• 1 tablespoon cornstarch
• 1 cup low-sodium vegetable broth, divided
• 2 teaspoons canola oil
• 1/2 onion, chopped
• 2 teaspoons curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 can (15 ounces) no-saltadded chickpeas, rinsed and drained
• 1/2 cup unsalted cashews, coarsely chopped
• 1/4 cup chopped fresh cilantro
• 4 tablespoons fat-free greek-style yogurt 

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 Directions

1.

Whisk the cornstarch in a small bowl with enough of the broth to dissolve. Set aside.

2.

Combine the oil, onion, curry powder, salt, and pepper in a large skillet over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until the onion is softened.

3.

Add the remaining broth to the pan along with the reserved cornstarch mixture. Cook, whisking constantly, until thickened. Add the chickpeas and cashews. Simmer for 5 minutes for the flavors to blend. Stir in the cilantro. Serve with a dollop of the yogurt.

 

 

Nutritional Information