Vegan Chickpea Curry #vegetarian #vegan #healthyrecipe #food #eathing

Vegan Chickpea Curry #vegetarian #vegan #healthyrecipe #food #eathing

More often than not being a veggie lover is astoundingly simple, however I wouldn't fret conceding that incidentally I truly do long for a meat-based feast.

In my more youthful, less mindful days I ate a ton of meat, and didn't consider where it originated from, or not to mention care.

Or on the other hand on the off chance that I did, I shut it out. Be that as it may, nothing is going to shut out this vegetarian chickpea curry.

Experiencing childhood in nineties and naughties Britain, curry was (and still is) a madly prominent dish.

An expected 12,000 curry houses jumped up around the UK and a portion of my outright most loved curries were even developed in Britain (I'm taking a gander at you tikka masala).

Vegan Chickpea Curry #vegetarian #vegan #healthyrecipe #food #eathing

Also try our recipe : Sweet Potato, Chickpea and Spinach Coconut Curry #potato #coconut #vegan #chickpea #healthy

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.


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