Description
Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious—just look at all that protein, fibre and iron!
Ingredients
- 1 cup Basmati Rice
- 1 cup Water
- 2 Tablespoons Olive Oil
- 2 Medium Onions, Chopped
- 3 cloves Garlic, Chopped
- 1 Tablespoon Curry Paste, Or More To Taste
- 1 can (about 13 1/2 Oz. Size) Low Fat Coconut Milk Or Soya Milk/cream
- 1 can (about 400g Size) Chickpeas
- Chopped Green Vegetables, As Desired (optional)
- 1 Tablespoon Vegetarian Soy Sauce, Or More To Taste
- 3 Medium Tomatoes Or Similar Amount Of Cherry Tomatoes
- ½ Lime, Juiced
- 1 Tablespoon Maple Syrup Or Brown Sugar (optional)
Preparation
Add rice, water and a pinch of salt to a pot and bring to a boil. Keep an eye on the rice; when the water is boiling, put a lid on it, reduce heat to low and cook for another 8–10 minutes.
While rice is cooking, add oil and onions into a large pan and cook over low-medium heat until onions start to soften and turn clear, about 5 minutes. Add garlic and cook for another minute.
Add curry paste and milk, stirring until curry is dissolved. Add another pinch of salt. Taste; if you’d like your curry a little stronger, then add more curry paste.
Throw in chickpeas (and chopped green vegetables, if desired) and soy sauce. Cook over medium heat for around 5 minutes, bringing curry to a boil. If it starts to burn, reduce heat immediately.
Add tomatoes and lime juice and gently simmer the curry for another 2 minutes. Taste again, and if desired, add more soy sauce and the syrup or brown sugar. Give it another stir.
The rice should be done by now, too. Fluff with a fork.
Serve the curry and rice together with papadoms and naan bread as optional sides.
