Golden Chickpea & Cashew Coconut Curry with Turmeric

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegan, gluten-free) ready in about 45 minutes pairs (13.5 oz) can full-fat coconut milk, raw cashews, minced ginger 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 a quick salad or grain on the side. 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.

★ 4.3 (8 ratings) Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Golden Chickpea & Cashew Coconut Curry with Turmeric take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Golden Chickpea & Cashew Coconut Curry with Turmeric?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep raw cashews from drying out.

Can I substitute ingredients in Golden Chickpea & Cashew Coconut Curry with Turmeric?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Golden Chickpea & Cashew Coconut Curry with Turmeric for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Golden Chickpea & Cashew Coconut Curry with Turmeric vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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