Vegan Chickpea Curry

Vegan Chickpea Curry , By recipes.ataaz.co .

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

Total Time: 25 Minutes, Servings: 3 Servings

Ingredients :

• ½ cup basmati rice
• 1 cup water
• 2 pinch salt
• 2 medium onion
• 2 tbsp olive oil
• 3 clove garlic
• ½ lime
• 1-2 tsp 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 tomato (or handful cherry tomatoes, chopped. The sweeter the better ;))
• 1 cup basil, fresh
• 1 tsp maple syrup (sugar is fine too)
Optional:
• ½ cup sugar snap peas (any green veg you like)

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 tsp 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 tsp.
• 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.
• 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.
• The rice should be done by now too - fork it through to make it fluffy.
• Serve the curry and rice together with papadoms and naan bread as optional sides.

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