Curried Cashews and Chickpeas with Almond Asparagus

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Yesterday we were out almost the whole day which meant we had fast food for breakfast and lunch. By the time dinner came we felt so gross after eating all the crap that we decided to cook on the lighter side. These recipes are actually side dishes but since we are trying to eat smaller portions it all works out. These recipes make just enough to have a serving for dinner and a serving for lunch the next day. The curry dish is rich and creamy with a greek yogurt topping and the asparagus is simple enough to not take away from the curry. These two recipes work well together without making me feel guilty after eating 🙂 I will post the recipes separately if you just want to make them as a side dish.  Perry gave the curry 5 stars and the asparagus 4 stars. Here is why:

It is no secret that we love curry. This recipe is a lot different though because Kels did not use the huge chunks of potato, chicken and carrot like she usually does. I like her traditional “stewy” curry because it is what I am used to, but I think I like this one better because it is crunchy and more creamy. It isn’t as heavy as usual either which I like because I don’t feel so huge after I eat. The asparagus was good but not as good as the curry. I think it had too much salt and not enough orange so unless Kelsey notes in the recipe I would cut the salt in half and double the orange juice. Overall the meal was delicious and we managed to keep leftovers to enjoy tomorrow for lunch.”

Serves: 4         Calories: 344

Ingredients:

For Asparagus:

  • 2 lbs asparagus, washed trimmed and cut into 2 inch pieces
  • 1/2 cup of slivered almonds
  • 2 cloves of garlic, minced
  • 1/4 cup of fresh squeezed orange juice (Perry didn’t think this was enough orange juice)
  • 1/4 tsp salt (Perry thought this was too much salt)

For Curry: 

  • 1 tbsp corn starch
  • 1 cup low-sodium vegetable broth
  • 2 tsp canola oil
  • 1/2 onion, chopped
  • 2 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 (15oz) can of no salt added chickpeas, rinsed and drained
  • 1/2 cup of unsalted cashews, you can chop these if you like but I used them whole
  • 1/4 cup of chopped fresh cilantro
  • 4 tbsp fat-free plain greek yogurt

Directions for Asparagus (25 minutes) :

  1. In a large pot bring 1 inch of water to a rolling boil. Add the asparagus and cook for two minutes or until bright green. Drain and pat dry
  2. Toast nuts in a large nonstick skillet over medium heat, stirring often as not to burn them for 3-4 minutes. Transfer to a dish and wipe out the skillet.
  3. Coat the same skillet with cooking spray and add the asparagus and garlic. Cook over medium-high heat for two minutes or until garlic starts to lightly brown. Stirring occasionally.
  4. Add orange juice and salt, stirring, for 3 minutes or until the asparagus is tender.
  5. Sprinkle toasted nuts over asparagus and serve.  

For the Curry (20 minutes): 

  1. Whisk cornstarch in a small bowl with vegetable broth to dissolve. Set aside
  2. Combine oil, onion, curry powder, salt and pepper in a large skillet over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until onion is softened. 
  3. Add broth and cook, stirring constantly, until thickened. Add chickpeas and cashews. Simmer for 5 minutes allowing the flavors to blend. Fold in the parsley.
  4. Serve with a spoonful of greek yogurt.

*Photo is an original belonging to me

** Original recipe belongs to The Flat Belly Diet Cookbook 

 

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