Vegan Chickpea Curry: Ready in 25 Minutes

Cuisine - Indian  •  Serves - 4  •  Calories - 480kcal pp  •  Prep Time - 10 mins  •  Cook Time - 15 mins

Most of the time being a vegetarian is exceptionally easy, but sometimes there are still days when craving a robust and meaty meal is hard to escape. But this delicious and filling vegan chickpea curry will help to satisfy your hunger.

Meat doesn't make a curry. The creamy sauce, exotic spices and the crunchy poppadoms all combined together create one of the world’s favourite meals. As long as you get the sauce and rice right, you’re on to a winner.

Method

1. Add the rice, water and a pinch of salt and bring to a boil. When the water is boiling put a lid on, reduce the heat to a lower temperature and cook for a further 8-10 mins.
2. While the rice is cooking chop the onions, garlic, basil and juice the lime.
3. Put the oil and onions into a large pan and cook on a low to medium heat until the onions start to soften, (roughly 5 mins). Add the garlic for a further 1 minute.
4. Add 1 tbsp curry paste and the milk, stir until the curry is dissolved. Add another pinch of salt.
5. Taste test: if you like hotter curries, add another tbsp of curry paste for a stronger flavour
6. Throw the chickpeas and soy sauce in. Cook on a medium heat for 5 minutes, bringing the curry to a boil. Reduce the heat immediately if it starts to burn.
7. Add the chopped tomatoes, chopped basil, lime juice and gently simmer for 2 minutes.
8. Taste test: if desired add a second tbsp of soy sauce and some syrup/ brown sugar. Give it another stir.
9. At this point, your rice will be cooked. Fork through to make it fluffy.
10. Serve with poppadoms and naan bread as optional sides.