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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chickpea Curry (Vegan) Recipe

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This recipe for Chickpea Curry (Vegan) is from Helen's Hands, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup basmati rice
2 cups water
salt
3-4 medium onions, chopped
4 Tbsp olive oil
6 cloves garlic, chopped
1 lime
2-4 Tbsp curry paste (your favourite, but if you prefer to keep vegan, make sure you read label, as some pastes may contain fish sauce)
2 cans coconut milk
2 cans chickpeas
2-4 tbsp soy sauce
4-6 medium tomatoes, chopped
2 cups of fresh basil, chopped
2 tsp maple syrup
Directions:
Directions:
Add the rice, water and salt and bring to a boil. When the water reduces to just below the rice, reduce to low, cover and simmer for 20 min. (Note: I always soak my rice usually for the day, but a minimum of a half hour before cooking. Makes for nicer rice and easier digestion!)
While rice is cooking, heat the oil on medium. Add onions and fry until softened, about five minutes. Add garlic and cook until fragrant, about 1 more minute. Add coconut milk and curry paste (add paste 1 Tbsp at a time until it's reached your desired taste). Add chickpeas, soy sauce and cook on medium until curt comes to a boil. Add tomatoes, basil, and lime juice and simmer for a couple of minutes. Add maple syrup. Stir well. Turn to low and continue to simmer.

Serve rice and curry together with a side of naan. (Look up Quick Naan ecipe for a super easy and yummy naan).
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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