#Curry #Yummy

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

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)

Optional:

•     ½ cup sugarsnap peas or broccoli (any green veg you like)

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.
4. Add 1 tbsp curry paste and the milk, stirring until the curry is dissolved. Add another pinch of salt. Taste test - if you’d like your curry a little stronger then add another tbsp.
5. Throw in the drained and rinsed chickpeas (and chopped green veg if you’re using it) and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
6. Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce and the syrup or brown sugar. Give it another stir.
7. The rice should be done by now too - fork it through to make it fluffy.
8. Serve the curry and rice together with papadoms and naan bread as optional sides.

Recipe Notes

• If you liked this recipe: you’ve gotta check out some more chickpea ideas! Here’s our Avocado Chickpea Salad (ready in just five mins!) and the Amazing Chickpea Spinach Salad is so-called for a very good reason. Enjoy!

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