Yellow Curry With Chickpeas and Broccoli

1 large red onion chopped 

3 cloves minced garlic 

1/4 inch peeled and minced fresh ginger

2 tbsp broth or oil 

2 15 oz cans of chickpeas (drained and rinsed) 

1 14.5 oz can of diced tomatoes 

1 small bag of frozen broccoli

1 tsp yellow curry powder (I used more)

1/4 tsp cumin (I used more)

1/8 tsp turmeric powder 

2 lemons squeezed (or more to taste)

Pinch of black pepper 

1/2 tsp salt (more or less to taste)

Cream Mixture:

2 cups unsweetened nondairy milk 

2/3 cup raw cashews

Blend together until creamy

Cook the chopped onion, minced garlic, and ginger in the broth or oil over med high heat, until translucent and fragrant. Add the chickpeas, broccoli, and tomatoes. Add the rest of the spices. Cook until heated through. 

Add the cream mixture and stir. Lower the heat and simmer for 8-10 min.

Serve over rice.

Hope you enjoy!