Vegan Chickpea Curry - Cooking With Nadine

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Sunday, April 7, 2019

Vegan Chickpea Curry


Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron


Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron

Ingredients

  • ½ cup basmati rice
  • 1 cup water
  • 2 pinch salt
  • 2 onion (medium)
  • 2 tbsp olive oil
  • 3 clove garlic
  • ½ lime
  • 1-2 tbsp curry paste (your favourite or a Tikka Masala curry paste would work great as well)
  • 1 can coconut milk (1 can = 1.5 cups)
  • 1 can chickpeas
  • 1-2 tbsp soy sauce (try one tbsp first, add another if required)
  • 2-3 medium tomatoes (or handful cherry tomatoes, chopped. The sweeter the better ;))
  • 1 cup basil, fresh
  • 1 tsp maple syrup (sugar is fine too)

Instructions
  1. Add the rice, water and a pinch of salt and bring to a boil (could also be done the Indian way from our Buddha Bowls). Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).
  2. While this is happening chop the onions, garlic, basil and juice the lime.
  3. Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute

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