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Vegan Chickpeas Curry
Preparazione
10 min
Cottura
15 min
Tempo totale
25 min
 
The best Vegan Chickpeas Curry ever.
Porzioni: 5
Autore: Stefania Oliveri
Ingredients
  • 250 brown basmati rice
  • pinches salt
  • medium onions
  • tbsp olive oil
  • lime
  • 1-2  tbsp of your favourite curry powder  gluten free and no garlic, for me
  • can coconut milk
  • can chickpeas drained and rinsed
  • 1-2  tbsp soy sauce  try one tbsp first, add another if required
  • 2-3  medium tomatoes or 250 g handful cherry tomatoes chopped. The sweeter the better
  • cup basil leaves
  • tsp maple syrup  sugar is fine too
Istructions
  1. Add the rice, water and a pinch of salt and bring to a boil.
  2. While this is happening chop the onions, 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 brown, about 5 minutes.
  4. Add curry powder and the coconut 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 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 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. Serve the curry and rice together.
Note

Adapted from Hurry The Food Up