Vegan Coconut Curry with Chickpeas and Brown Rice
An easy, rich in flavour curry ready in 30'
Equipment
- Chef's Knife
- Dutch Oven
Ingredients
Fort the Vegan Curry
- 1 tbsp vegetable oil
- 1 red onion (diced)
- 4 cloves garlic (minced)
- 1 inch ginger (2.5cm approximately; minced)
- 3 tsp garam masala
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 400 gr plum tomatoes (14oz can)
- 400 gr chickpeas (14oz can; drained and washed)
- 400 ml coconut milk (14oz can)
- 1/2 lime (juiced)
- Salt (to taste)
- Chopped coriander (to garnish)
For the Brown Rice
- 1 cup brown rice (washed and drained)
- 1/2 tsp salt
Instructions
For the Brown Rice
- Start by measuring a cup of brown rice and rinse it thoroughly. Add to a pot of salted, boiling water and let it cook uncovered for 20 minutes (or until cooked – look at the instructions on your pack as they vary from brand to brand)
- Drain the cooked rice and put back in the pot. Cover and let it steam for 10 minutes.
For the Vegan Curry
- While the rice cooks, let's take care of the curry. Start by heating up the vegetable oil and dicing the onion. Once the oil is hot, add the onion and let it cook for approximately 10 minutes or until it's soft.
- While the onion sweats, mince the garlic and ginger. Add to the onion when it's ready and let it cook for 1 minute.
- Add turmeric, garam masala, cayenne pepper and black pepper and let the spices toast for 1 minute.
- Add the canned plum tomatoes (including the juices) and crush them. Let cook for 5 minutes. Add the coconut milk and the washed chickpeas as well. Bring to a boil and then let it simmer for 15 minutes on a medium-low heat. Adjust with salt if needed.
- By this time, the rice should be cooked and steamed – the curry is ready to be served! Add some chopped coriander on top.