A vegan chickpea curry that will knock your socks off. simply great
My delicious vegan chickpea curry is inspired by the flavours of Indian cuisine and combines exotic spices with creamy coconut milk and hearty chickpeas. Perfect for anyone who wants to enjoy a touch of the Far East in their kitchen, no bullshit just good recipes.
Stefie
4
15 minutes
25-30 minutes
oriental style
Vegan Lunch
Rinse the rice thoroughly in a sieve and place in a pan with the water, coconut milk and a pinch of salt. Bring to the boil, then reduce the heat and simmer the rice, covered, until it is tender and all the water has been absorbed (20-25 minutes).
Dice the onion, garlic, carrots and sweet potatoes and fry in a large pan until the onions are translucent.
Add the curry paste and fry briefly to release the flavours.
Add the drained chickpeas, chopped tomatoes, coconut milk and spices. Stir well and bring to the boil.
Simmer the curry over a medium heat (20-25 minutes) until it has thickened a little Stir occasionally and add more water if necessary to achieve the desired consistency.
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