Vegan Chickpea Meatballs in Creamy Curry
INGREDIENTS
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For the chickpea meatballs:
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2 cups chickpeas, rinsed and drained
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1/2 cup slivered almonds
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1 1/2 teaspoon cumin seeds
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1 1/2 zucchinis, shredded
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1/4 cup finely chopped fresh cilantro
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1 tablespoon minced fresh ginger
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2 cloves garlic, minced
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1/2 teaspoon salt
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Several pinches of freshly ground black pepper
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1 cup Panko breadcrumbs (or gluten-free, if desired)
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For the sauce:
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1 cup cashews, soaked for at least 2 hours
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2 cups vegetable broth
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1 tablespoon coconut oil
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1 medium yellow onion, very finely diced
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3 cloves garlic, minced
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1 tablespoon minced fresh ginger
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1 tablespoon curry powder
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1 teaspoon garam masala
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1 teaspoon ground cumin
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1/2 teaspoon cayenne pepper
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1 can lite coconut milk
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3 tablespoons tomato paste
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1 teaspoon salt
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1 cup frozen peas
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For everything else:
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2 tablespoons coconut oil, for frying
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Cooked basmati rice, for serving
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Fresh coriander, for garnish (optional)
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