Vegan Chickpea Curry

Author: HurryTheFoodUp

Serves: 2-3

Ingredients

• ½ cup basmati rice
• 1 cup water
• Couple pinches salt
• 2 medium onions
• 2 tbsp olive oil
• 3 cloves garlic
• ½ lime
• 1-2 tbsp of your favorite curry paste. We recommend Tikka Masala, but any can be used as wanted for spice level. Tikka Masala is a medium spice
• 1 can low fat coconut milk or soya milk/cream (you can use regular too of course, just be aware of the higher calorie and/or fat content)
• 1 regular can chickpeas (ca. 400g with liquid)
• 1-2 tbsp vegetarian soy sauce (try one tbsp first, add another if required)
• 2-3 medium tomatoes/handful cherry tomatoes. The sweeter the better
• 1 cup basil leaves
• Optional:
• Some curry pastes are already sweetened, some are not. If yours could use a little boost then don’t be afraid to add 1 tbsp maple syrup or brown sugar.
• Also, throw in some green veg like broccoli, kale or cabbage for a nice vitamin C boost!
• And finally, slice up the other half of the lime for a cool looking citrusy garnish.

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 min.
2. While this is happening chop the onions and garlic 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 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 tomatoes, lime juice 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.

1. 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!