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

Ingredients
  1. ½ cup basmati rice
  2. 1 cup water
  3. 2 pinch salt
  4. 2 onion (medium)
  5. 2 tbsp olive oil
  6. 3 clove garlic
  7. ½ lime
  8. 1-2 tbsp curry paste (your favourite or a Tikka Masala curry paste would work great as well)
  9. 1 can coconut milk (1 can = 1.5 cups )
  10. 1 can chickpeas
  11. 1-2 tbsp soy sauce (try one tbsp first, add another if required)
  12. 2-3 medium tomatoes (or handful cherry tomatoes, chopped. The sweeter the better ;))
  13. 1 cup basil, fresh
  14. 1 tsp maple syrup (sugar is fine too)

Optional:
  1. ½ cup green veg like sugarsnap peas or broccoli

Instructions
  • 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).
  • While this is happening chop the onions, garlic, basil and juice the lime.
  • 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.
  • 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.