This hot and nutty vegan curry is made with ground almonds, chickpeas, butternut squash, black pepper, cardamom, ginger, garlic, onions and coriander. It’s hot and bright. Perfect for these damp and dull evenings.
A few weeks ago I tried another recipe from Sabrina Ghayour’s Feasts, Chicken, Pistachio & Black Pepper Curry. It’s gorgeous. It’s very spicy but also very bright with flavour.
The first time i made it I couldn’t source any raw pistachios so I made do with the roasted ones. The taste is still very good but the roasted nuts give it a slightly biscuity quality.
You can buy raw pistachios online obviously. Evergreen.ie seems to have them. They’re not sponsoring this or anything – I’m just letting you know a place online that sells raw pistachios.
Anyway I wondered about making this with ingredients you could find in any supermarket, like cashew nuts. And I also wondered what would it be like if I replaced the chicken with mushrooms and cashews. That’s when I realised I could adapt this to be vegan.
So why am I using ground almond and not cashew nuts in this recipe? Because you make a paste with the curry and you need to have properly ground up the nuts in the paste. Otherwise the texture is going to be grainy.
And at the moment everything is going the very opposite of right. Everything is breaking down. I’ve lost keys. Sometimes through my usual forgetfulness but sometimes I’m just looking at my keys going wait where has that key gone? Seriously it’s ridiculous. Anything that could go wrong in the last two weeks has gone completely wrong…
On the plus side … this curry is really nice. The ground almonds work well as a substitute and I think the nuts are the only part of this recipe that could go wrong. That’s really tempting fate, isn’t it? Sorry. Many things could go wrong. The cooker could stop working. The cooker has not stopped working. Please don’t stop working cooker.
Anyways. What else did I add? I used tinned sweetcorn rather than baby sweetcorn. And I add golden sultanas to it because, just in case I wasn’t clear, this curry is hot. And I like to cut the heat with a little sweetness. Or a lot of sweetness if possible.
So the Hot and Nutty Vegan Curry is a simple vegan version of Chicken, Pistachio and Black Pepper Curry from Sabrina Ghayour’s Feasts made with easy to source ingredients. The pistachios are lovely in this. So if you can get them easily then do. But the ground almonds are a good substitute and kinda foolproof.
And the Protein?
Well, I was originally going to add just one can of chickpeas. Then I checked how much protein this would give me – not enough. So I added in two. The recipe makes 6 portions. It’s very filling. By itself one portion will give you about 15g of protein. But if you pair it with a 60g portion of brown rice you will get 20g of protein – which is perfectly respectable. And if you throw in a little wild rice into the mix you’ll get a couple grams more of protein. Which is pretty good really.
The rice I used here is a mix I bought from the Organic Supermarket in Rathgar. It’s really good. After trying it I mixed together a packet of brown rice (from Lidl I think) I had together with a half packet of wild rice I’d bought in Supervalu. It’s not as good as the Organic Supermarket one but honestly this is a really tasty way to mix rice – and it’s a more full of protein and fibre than the uncombined version. So, you know, give it a go.