20-minute chickpea vegan curry

Name: 20-minute chickpea vegan curry
Yield: 4
Ingredients: 1½ cups brown basmati rice; ¼ cup (60ml) soy sauce; ¼ cup extra virgin olive oil; 2 x 400g cans chickpeas, rinsed, drained, patted dry; 1 tsp cumin seeds; 1 small bunch silverbeet, leaves separated, stalks sliced; 1 small bunch coriander, roots and stalks washed and chopped, leaves; 2 tbs grated fresh ginger; 2tbs grated fresh turmeric; 1 lemongrass stalk, grated; ½ tsp dried chilli flakes, plus extra to serve (optional); 1 tbs tamarind puree; 2 cups (500ml) Vegetable Liquid Stock or water; 1 x 400ml can coconut cream; 100g roasted unsalted almonds, chopped; 200g coconut yoghurt; Thai basil leaves; Mint leaves

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by Warren Mendes

delicious. team

Mar 01, 2019

A warming vegan curry that promises to satisfy.

1½ cups brown basmati rice
¼ cup (60ml) soy sauce
¼ cup extra virgin olive oil
2 x 400g cans chickpeas, rinsed, drained, patted dry
1 tsp cumin seeds
1 small bunch silverbeet, leaves separated, stalks sliced
1 small bunch coriander, roots and stalks washed and chopped, leaves
2 tbs grated fresh ginger
2tbs grated fresh turmeric
1 lemongrass stalk, grated
½ tsp dried chilli flakes, plus extra to serve (optional)
1 tbs tamarind puree
2 cups (500ml) Massel Vegetable Liquid Stock or water
1 x 400ml can coconut cream
100g roasted unsalted almonds, chopped
200g coconut yoghurt

To serve

Thai basil leaves
Mint leaves

Method

1.

Firstly place the rice, 2 tbs soy sauce and 3 cups water in a saucepan over medium heat. Bring to a simmer, cover and cook for 15-18 minutes or until rice is just tender.
2.

Meanwhile, heat the oil in a saucepan over medium heat. Add one-quarter chickpeas and cook for 2-3 minutes until they crisp slightly. Add the cumin seeds and cook for a further minute, then remove the chickpea mixture with a slotted spoon and drain on paper towel, leaving the oil in the pan.
3.

Add the silverbeet and coriander stalks to pan, and cook for 3-4 minutes or until softened. Add ginger, turmeric and lemongrass, and stir to combine. Add chilli flakes, tamarind, remaining 1 tbs soy sauce and remaining chickpeas, and cook for 1-2 minutes. Add the stock and coconut cream, and cook for a further 2-3 minutes, then add the silverbeet leaves and cook until wilted. Season
4.

Stir chopped almonds through the rice and divide among bowls. Top with curry, coconut yoghurt, crispy chickpeas, extra chilli flakes, if using, and coriander leaves, basil leaves and mint leaves, to serve.