Chickpea Coconut Cashew Curry

This is a really easy and quick to make curry which is big on flavour and will go well with rice or any flatbread.

I wanted to make something that did not require any animal protein for a change.

Chickpeas are a great source of plant-based protein. And they are high in fibre.

The addition of Coconut milk adds such lovely flavour and the cashews add a creaminess and together with the coconut they make quite a yummy combination.

The turmeric added in the beginning gives that lovely golden yellow colour to the dish and the ginger adds a wonderful fragrance and flavour to the chickpeas.

In this recipe I added some Thai chilli Jam, just because I had some in my fridge. You can just use cayenne pepper instead. In addition to the Thai Chilli Jam, I also added a bit of cayenne pepper to give the dish the required heat as the Thai chilli Jam did not provide the required Kick to the dish.

I used chicken stock as I had that at hand but you can easily use vegetable stock if that is what you prefer.

Initially frying the chickpeas with the ginger paste and Turmeric gives a lovely flavour and also prevents the chickpeas from going all mush in the curry later.



Chickpeas – 2 cans, drained and rinsed

Coconut milk – 1 can

Cashews -3/4 cup, powdered

Stock – vegetable or chicken – 2 cups

Turmeric – 1 heaped teaspoon

Ginger – 1 tablespoon

Thai chilli Jam or Cayenne pepper – according to personal preference

Olive Oil

Salt to taste

Coriander leaves, chopped fine – ¼ cup


  1. Drain and rinse the chickpeas. Powder the cashews and set both aside.
  2. Heat oil in a pan and put the ginger paste, allow to fry for a minute.
  3. Then add the turmeric in it and mix it through the ginger paste.
  4. Put the chickpeas and give it a mix, allow to fry for about 5-7 mins.
  5. Then add the coconut milk, stir.
  6. Add the cayenne pepper and Thai chilli Jam if you are adding that.
  7. Then add in the powdered cashews and mix well.
  8. Allow it to bubble and simmer for a couple of minutes.
  9. Add the stock and allow to bubble and then simmer for 5 minutes.
  10. Check for salt and spice.
  11. Add in the coriander leaves in the end and allow to simmer for another minute.


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