Chickpea Curry with Cashew Milk

Giving up meat in favor of a whole-food, plant-based diet is a good strategy — not just for eating more healthy foods, but saving money as well. You don’t have to become vegetarian or vegan entirely. A Meatless Monday is a great start for those just starting out.  Simply moving the dial in the right direction helps, and may inspire you to do even more.

Chickpea Curry with Cashew Milk

2 tsp. garlic, minced
2 Tbsp. green onion, minced
1/2 C. onion, chopped
1/2 jalapeño, finely minced (less if you don’t like too much spice)
1 Tbsp. sesame oil
1 15-oz. can chickpeas, rinsed and drained
1 Tbsp. green curry paste
1 1/2 C. cashew milk
1/2 C. chicken stock
1/2 tsp. ground cumin
1 C. cilantro, chopped finely

In a skillet, saute garlic, onion and jalapeño in sesame oil until tender. Add chickpeas, curry paste, cashew milk, chicken stock. Bring to a simmer, cover and simmer on low for 10-15 minutes. Add cumin and cilantro at the end, stirring well. Serve over rice (I love sprouted brown rice).

Cashew milk is a great way to make it entirely vegan as well.  Don’t use dried cilantro, the fresh stuff is SO MUCH better!

Chickpeas are an inexpensive source of protein. Try to incorporate plant-based proteins in each meal.

Even this meat-and-potatoes guy liked it!