Vegan Chickpea Curry
Vegan Chickpea Curry is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Hurry The Food Up
canned coconut milk
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.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 1 tbsp curry paste and the milk, stirring until the curry is dissolved.
Add another pinch of salt. Taste test - if youd like your curry a little stronger then add another tbsp.Throw in the chickpeas (and chopped green veg if youre 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 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.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.
Wine Pairing :
- gruener veltliner
- sparkling rose
Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Curry. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes.