Vegetable Curry with Chickpeas and Cashews

curry powder
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Prep Time:
40 minutes


  • 2 Tbsp oil
  • 3 cups 12-inch chunks of peeled and seeded butternut squash
  • 2 cups chopped broccoli florets
  • 3 cloves garlic, minced
  • 2 tsp minced, peeled fresh ginger 
  • 1 Tbsp curry powder
  • 1 (16 oz) can chickpeas (garbanzo beans), rinsed and drained
  • 34 cup whole cashews
  • 12 cup golden raisins
  • 1 (14 oz) can of coconut milk
  • 1 Tbsp lime juice
  • Salt and freshly ground black pepper to taste
  • 14 cup chopped fresh mint


  1. Heat oil in a large pan over medium-high heat. Add squash and sauté for approximately 10 minutes, until it begins to soften and brown. 
  2. Add broccoli, garlic, and ginger. Sauté for another 2 minutes, stirring constantly.
  3. Add curry powder, chickpeas, cashews, raisins, and coconut milk to pan. Bring mixture to a simmer, lower heat to medium-low, and cover pan. Cook until vegetables are tender, approximately 10 minutes.
  4. Remove pan from heat and add lime juice. Season to taste with salt and pepper.
  5. Before serving, sprinkle dish with mint. This curry can be served alone or with brown rice.

Nutrition Info

464 Calories, 11 g Protein, 49 g Carbohydrates, 9 g Fiber, 27 g Total fat (14 g sat, 9 g mono, 2 g poly), 54 mg Sodium, ★★★★★ Vitamin C, Copper, Iron, Manganese, ★★★ Magnesium, ★★ Phosphorus, Potassium, Vitamin B1 (thiamine), B3 (niacin), B6, Vitamin K, Folate, Calcium, Molybdenum, Zinc