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Daniel Fast Chickpea Curry - A Warm, Hearty One-Pot Meal

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons curry powder (mild or medium)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 teaspoon turmeric
  • 1 can (14.5–15 oz) crushed or diced tomatoes, no salt or sugar added
  • 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked)
  • 1 1/2 cups low-sodium vegetable broth, plus more as needed
  • 1 cup raw cashews, soaked in hot water 20–30 minutes, then drained (or 1 1/2 cups steamed cauliflower florets for a nut-free option)
  • 1 medium carrot, thinly sliced
  • 1 red bell pepper, chopped
  • 2 cups baby spinach or chopped kale
  • 1 tablespoon fresh lemon juice
  • Sea salt to taste (optional and according to your fast guidelines)
  • Fresh cilantro for garnish (optional)

Method
 

  1. Prep the cashew cream. Soak cashews in hot water for 20–30 minutes. Drain and blend with 3/4 cup water until very smooth. If using cauliflower, steam until tender and blend with 3/4 cup water.
  2. Sweat the aromatics. Warm a large skillet or pot over medium heat. Add onion with a splash of broth or water. Cook 5–7 minutes, stirring and adding a splash more liquid as needed to prevent sticking. Add garlic and ginger; cook 1 minute until fragrant.
  3. Toast the spices. Sprinkle in curry powder, cumin, coriander, red pepper flakes (if using), and turmeric. Stir 30–60 seconds to bloom the spices. If the pan looks dry, add another splash of broth.
  4. Build the sauce. Add crushed tomatoes and vegetable broth. Stir, bring to a gentle simmer, and cook 5 minutes to meld flavors.
  5. Add chickpeas and veggies. Stir in chickpeas, carrot, and bell pepper. Simmer 10–12 minutes, stirring occasionally, until the carrots are tender-crisp.
  6. Stir in the creaminess. Pour in the cashew (or cauliflower) cream. Simmer 3–5 minutes more, until the curry thickens and turns silky.
  7. Finish with greens and lemon. Fold in spinach or kale and cook until wilted, about 1–2 minutes. Add lemon juice. Taste and adjust seasoning with sea salt if your guidelines allow, or add more lemon for brightness.
  8. Serve. Spoon into bowls as-is or over brown rice, quinoa, or roasted sweet potatoes if those fit your plan. Garnish with fresh cilantro.