Your favourite curry dish, but vegan
For this meal the prep time is minimal and the ingredients make up a good protein profile, making it perfect for those living plant-based. Give this recipe a try today and be amazed at how tasty vegan eating can be!
For 4 portions you need
- 2 cans of chickpeas (if you prepare them yourself, you should soak them overnight and cook them before )
- 2 large or 4 medium tomatoes
- 1 medium red onion
- 250–300ml coconut milk
- 1 tablespoon of curry powder (or more if you wish)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/3 teaspoon black pepper
- rice (basmati rice works best)
- spring onions
- coriander
Method
- Add olive oil to a pan and heat over high-medium heat.
- Finely chop the red onion and toss it in the pan. Sautée until it softens.
- Cut the tomatoes into rather big pieces and add them to the pan. Lower the heat and cook for about 10 minutes.
- Now add the chickpeas, salt and pepper and curry powder and cook for another 5–10 minutes.
- Finally, add the coconut cream/milk and let it simmer until it thickens.
- In another pot, add 2 cups of rice, 6 cups of water, and a pinch of salt and bring to a boil. Lower the heat and let the rice cook until all the water is absorbed.
- By the time the rice is done, the curry pot should have a somewhat thick and creamy consistency. Leave it on the stove for longer if you want to thicken it even more.
- Time to plate! Add the rice first and then a generous scoop of chickpeas. Top with some finely chopped spring onions and coriander. Do not leave the greens out! They elevate the dish and make a huge difference in taste and freshness.
Give this dish a try, and let me know what you think. I hope you enjoy it as much as I do :)
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─ activeplantbased 🐇
