Coconut Curried Chickpea & Spinach Stew with Toasted Cashews
This hearty vegetarian stew combines creamy coconut, protein-rich chickpeas, and fresh spinach for a comforting meal. Air-fried cashews add a delicious crunch and nutty flavor to every bowl.
- 2 cups canned chickpeas, drained and rinsed
- 4 cups baby spinach
- 1 cup coconut milk (full-fat)
- 1 cup diced tomatoes
- 1 cup yellow onion, finely chopped
- 3 each garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1.5 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups vegetable broth
- 0.5 cup raw cashews
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp fresh cilantro, chopped (optional garnish)
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Instructions
Preheat the air-fryer to 350°F. Toss raw cashews with 1/2 tbsp olive oil and a pinch of salt. Spread them in the air-fryer basket.
🌡️ 350°FAir-fry the cashews for 5 minutes, shaking halfway through, until golden and fragrant. Set aside to cool.
⏱️ 5 minutes 🌡️ 350°FIn a slow-cooker, add the remaining olive oil, onion, garlic, ginger, curry powder, cumin, salt, and pepper. Stir to combine.
Add chickpeas, diced tomatoes, coconut milk, and vegetable broth to the slow-cooker. Stir well.
Cover and cook on LOW for 4 hours or HIGH for 2 hours until flavors meld and stew thickens.
⏱️ 120 minutesStir in the spinach and lemon juice. Cover and cook on HIGH for an additional 10 minutes until spinach is wilted.
⏱️ 10 minutesLadle stew into bowls. Top with air-fried cashews and garnish with fresh cilantro if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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