Whimsical Walnut Curry
This curry is a delightful twist on traditional flavors, with crunchy walnuts adding a surprising texture that keeps things interesting. I love how the earth...
Hey there!
I can’t tell you how much joy this Whimsical Walnut Curry brings me.
It’s one of those dishes that I whip up when I want to impress my friends who think vegan food is boring.
The walnuts give it a fun crunch and a depth of flavor that’s just out of this world!
Plus, it’s super easy to make, so you can enjoy it any night of the week.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh spinach, but if you’ve got kale or another leafy green, go for it! The walnuts add a lovely crunch and richness, but if you're nut-free, you could swap them for sunflower seeds. Just make sure to keep the flavors balanced!
Tips & Notes
- •I like to toast the walnuts in a dry pan for a few minutes before adding them to the curry for extra flavor.
- •Feel free to experiment with other veggies – bell peppers or zucchini would also be fab additions.
Recipe Variations
- •Sometimes, I’ll add a spoonful of peanut butter for an extra layer of nuttiness!
- •You could also throw in some diced sweet potatoes for a heartier dish.
Storage & Freezing
Store any leftovers in an airtight container in the fridge. It should last about 3-4 days. Just give it a good stir and reheat when you're ready to dive back in!
Frequently Asked Questions
Can I make this curry ahead of time?
Absolutely! It stores well in the fridge for a couple of days. Just reheat on the stove or in the microwave.
What can I serve with this curry?
Rice is a classic, but it’s also great with quinoa or even on top of a baked potato if you’re feeling adventurous!
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This curry is a delightful twist on traditional flavors, with crunchy walnuts adding a surprising texture that keeps things interesting. I love how the earth...
Ingredients
Instructions
- 1
In a large pot, heat the coconut oil over medium heat. Once it’s melted, toss in the diced onion and sauté for about 5 minutes until it’s soft and translucent.
- 2
Add the minced garlic and grated ginger to the pot. Sauté for another minute until fragrant, but be careful not to burn the garlic!
- 3
Stir in the curry powder and cumin, letting the spices bloom for about 30 seconds.
- 4
Pour in the coconut coconut milk and bring to a gentle simmer. Stir until everything is well combined.
- 5
Add the chickpeas and chopped walnuts. Cook for about 10 minutes, stirring occasionally.
- 6
Fold in the spinach and let it wilt for about 2-3 minutes.
- 7
Season with salt, black pepper, and lime juice to taste. Stir well.
- 8
Serve hot, ideally over some fluffy rice or with warm naan. Enjoy the crunch!
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