25 May 2020 |
Raidis Estate, Raidis Recipes |
Have you got a vegan mate who comes around and you have no idea what to cook for them?
Or maybe you are just looking to add some healthy recipes or a meat-free Monday.
This chickpea curry is 100% vegan and tastes Oh so yummy.
It is the perfect meal for a weeknight in on the couch with a bottle of Raidis Riesling.
What you’ll need:
½ cup basmati rice
1 cup of water
2 pinch salt
2 medium onion
2 tbsp olive oil
3 clove garlic
1-2 tsp curry paste (your favourite or a Tikka Masala curry paste would work great as well)
1 can coconut milk
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
1 cup basil, fresh
1 tsp maple syrup (sugar is fine too)
Add the rice, water and a pinch of salt and bring to a boil. 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.
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 pappadums and naan bread as optional sides.