Vegan Chickpea Curry #vegetarian #vegan #healthyrecipe #food #eathing

More often than not being a veggie lover is astoundingly simple, however I wouldn't fret conceding that incidentally I truly do long for a meat-based feast.

In my more youthful, less mindful days I ate a ton of meat, and didn't consider where it originated from, or not to mention care.

Or on the other hand on the off chance that I did, I shut it out. Be that as it may, nothing is going to shut out this vegetarian chickpea curry.

Experiencing childhood in nineties and naughties Britain, curry was (and still is) a madly prominent dish.

An expected 12,000 curry houses jumped up around the UK and a portion of my outright most loved curries were even developed in Britain (I'm taking a gander at you tikka masala).

Also try our recipe : Summer Squash and Corn Chowder #vegan #vegetables #dinner #salad #summer

Ingredients :

• ½ cup basmati rice
• 1 cup water
• 2 pinch salt
• 2 onion (medium)
• 2 tbsp olive oil
• 3 clove garlic
• ½ lime
• 1-2 tbsp curry paste (your favourite or a Tikka Masala curry paste would work great as well)
• 1 can coconut milk (1 can = 1.5 cups)
• 1 can chickpeas
• 1-2 tbsp soy sauce (try one tbsp first, add another if required)
• 2-3 medium tomatoes (or handful cherry tomatoes, chopped. The sweeter the better ;))
• 1 cup basil, fresh
• 1 tsp maple syrup (sugar is fine too)

Optional:

• ½ cup sugarsnap peas or broccoli (any green veg you like)

Instructions :

1. Add the rice, water and a pinch of salt and bring to a boil (could also be done the Indian way from our Buddha Bowls). 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 (or as per packet instructions).
2. While this is happening chop the onions, garlic, basil and juice the lime.
3. 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.
4. Add 1 tbsp 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 tbsp.
5. 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.
6. 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.
7. The rice should be done by now too - fork it through to make it fluffy.
8. Serve the curry and rice together with papadoms and naan bread as optional sides.

Source : bit.ly/2XRqjLF

Read more our recipe : CHEESY GARLIC PARMESAN SPINACH SPAGHETTI SQUASH #vegan #vegetarian #parmesan #spaghetti #garic