Vegan chickpea curry

Seakitty

I mostly save asian-style recipes and comforting food. Based in the Netherlands.

2 tbsp vegetable oil

1 onion, finely chopped

3 garlic cloves, minced

1 hot red chilli, finely chopped

thumb - sized piece of fresh ginger, peeled and minced

3 tsp sea salt

1 tsp ground turmeric

1 tsp mustard seeds

1 tsp ground coriander

1 tsp ground cumin

4 curry leaves

1 tsp ground fenugreek

2 tbsp tomato purée

2 x 400g cans chickpeas (garbanzos), drained

1 x 400ml can coconut milk

1 tbsp coconut flour

fresh coriander (cilantro), to serve

1 tbsp black onion seeds, to serve

subheading: for the rice:

200g basmati rice, washed

½ tsp ground turmeric

1 cinnamon stick

1 cardamon

pinch of salt

Place a large saucepan over a medium heat and add the oil. When hot, add the onion, garlic, chilli and ginger. Cook for 10 minutes, stirring often. This is the most important part of making the curry! Getting your base ingredients lovely and golden will ensure that the finished curry has a powerful flavour.

Add the salt and all the spices and cook, continuously stirring, for another 3 to 4 minutes. This will allow the spices to roast and release their aromatics. Throw in the tomato purée and cook for 1 more minute before adding the chickpeas (garbanzos). Stir well so they are coated in all the beautiful flavours.

Deglaze the pan with the coconut milk and stir once more, then allow it to come to a simmer. Let your curry bubble away gently for around 12 minutes.

Meanwhile, make the rice. Add the rice, turmeric, cinnamon stick, cardamon and salt to a small saucepan, along with 480ml (2 cups) water, pop the lid on, and place the pan over a low heat to cook gently for around 12 minutes or until the liquid has been absorbed by the rice and it’s perfectly cooked.

When the rice is cooked, and just before serving, stir the coconut flour into the curry to thicken it up a little.

Serve up your curry with the rice, a few fresh coriander (cilantro) leaves and a sprinkle of black onion seeds.

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