Creamy Vegan Chickpea Curry with Buckwheat, Oil-free Vegan
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Print Recipe Servings 4
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 raw cashews
- ¾ cup 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!
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