Golden Chickpea & Cashew Coconut Curry with Turmeric

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, creamy curry featuring tender chickpeas and toasted cashews simmered in a fragrant coconut milk base with aromatic spices and a hint of turmeric for golden color. This Indian-inspired vegetarian recipe (vegan, gluten-free), ready in about 45 minutes, pairs chickpeas, coconut milk, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 (15 oz) can, drained and rinsed chickpeas
• 1 (13.5 oz) can full-fat coconut milk
• 1/4 cup raw cashews
• 1 tbsp minced ginger
• 2 cloves, minced garlic
• 1 1/2 tsp garam masala
• 1 tsp turmeric
• 1 medium, finely diced onion
• 1 medium, diced tomato
• 1/2 cup vegetable broth
• 1, juiced lime
• 2 tbsp chopped fresh cilantro
• 1/2 tsp salt
• 1 tbsp coconut oil

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Instructions

1. Step 1: Toast cashews in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, then transfer to a blender.
2. Step 2: Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent and starting to caramelize around the edges.
3. Step 3: Add minced ginger and garlic, cook for 1 minute until fragrant, then stir in turmeric and garam masala until the spices are coated in oil and smell aromatic.
4. Step 4: Add diced tomatoes and cook for 3 minutes until they break down and release their juices.
5. Step 5: Add drained chickpeas, coconut milk, and vegetable broth. Bring to a gentle simmer, then reduce heat to low and cook for 15 minutes to meld flavors.
6. Step 6: Blend the toasted cashews with 1/4 cup of the curry liquid until smooth, then stir back into the pot until the sauce thickens slightly and coats the back of a spoon.
7. Step 7: Stir in lime juice and salt, then cook for 2 more minutes. Remove from heat and stir in fresh cilantro.