Vegan Chickpea Curry

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

 Course Mains

 Cuisine Indian

 Prep Time 10 minutes

 Cook Time 15 minutes

 Total Time 25 minutes

 Servings  people

 Calories 482 kcal

 Author HurryTheFoodUp

Ingredients

• ½ cup basmati rice
• 1 cup water
• 2 pinches salt
• 2 medium onions
• 2 tbsp olive oil
• 3 cloves garlic
• ½ lime
• 1-2 tbsp of your favourite curry paste. (a Tikka Masala curry paste would work great as well)
• 1 can coconut milk (1 can = 1.5 cups )
• 1 can chickpeas, drained and rinsed
• 1-2 tbsp soy sauce (try one tbsp first, add another if required)
• 2-3 medium tomatoes/ handful cherry tomatoes, chopped. The sweeter the better 
• 1 cup basil leaves
• 1 tsp maple syrup (sugar is fine too)

Optional:

• 1/2 cup green veg like sugarsnap peas or broccoli

US Customary - Metric

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 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.