HP - Vegan Chickpea Curry - Hurry The Food Up

HP - Vegan Chickpea Curry

Course: Dinner, Main Course

Cuisine: Indian

Time: Max 30 min

Calories: 450 - 650 kcal

Type: Higher Calories

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 672kcal

1.5 cup (100 g) quinoa (or brown rice)
1 cup (250 ml) water
2 pinch salt
2 onions
1 tbsp olive oil
3 clove garlic
½ lime
1-2 tsp curry paste (your favourite or a Tikka Masala curry paste would work great as well)
1 cans (375 ml) low fat coconut milk (1 can = 1.5 cups = 375ml) (use regular if you prefer the taste!)
1 can (435 g) chickpeas (1 can = 15oz = 435g)
1-2 tbsp soy sauce (try one tbsp first, add another if required)
2-3 medium tomato (or handful cherry tomatoes, chopped. The sweeter the better ;))
1 cup (24 g) basil, fresh
1 tsp maple syrup (sugar is fine too)
1 cup (75 g) sugar snap peas (any green veg you like)

Get Recipe Ingredients

Add the quinoa or rice, water and a pinch of salt and bring to a boil. 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).
With quinoa, when the water has evaporated, take it off the heat and lay a teatowel over the pan to let the quinoa fluff open.
While this is happening chop the onions, garlic, basil and juice the lime.
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.
Add curry paste and the milk, stirring until the curry is dissolved. Add a pinch of salt. Taste test - if you’d like your curry a little stronger then add another tsp.
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.
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 another tbsp soy sauce and the syrup or brown sugar. Give it another stir.
The rice should be done by now too - fork it through to make it fluffy.
Serve the curry and rice together with papadoms and naan bread as optional sides.