Creamy Vegan Chickpea Curry with Sticky Coconut Rice

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A beautifully creamy vegetable curry with sweet coconut sticky rice. This dish is full of nutrients and 100% plant based ingredients- good for your tummy and for your health! We managed to eat all the curry between us (we were super full) but with side dishes, it should feed 3-4 people.

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INGREDIENTS

  • 1 x large onion
  • 3 x carrots (chopped into small pieces)
  • 6 x close cup mushrooms (chopped into quarters)
  • 1 x broccoli
  • 1 large/ 2 small peppers
  • 1 x large handful of spinach
  • 1 can of chickpeas
  • 1/2 cup of Jasmine or Basmati rice*
  • 1/2 cup of Thai Glutenous Rice*
  • 225ml coconut cream

* For two people

  • 225ml Coconut cream
  • Coconut oil
  • Cumin
  • Turmeric
  • Curry powder
  • Garlic paste
  • Garlic powder
  • Onion powder

ingredients

METHOD

  1. Heat coconut oil in a large pan
  2. Fry the onion and once soft, add the mushrooms
  3. Add the garlic paste, garlic powder, onion powder, curry powder, cumin and turmeric- stir in well
  4. Next, fry the peppers, carrots and broccoli (add a couple of tbsp of water when the pan starts to get dry)
  5. Add 3/4 of the coconut cream
  6. Add the chickpeas to the pan
  7. Add water (I used about 1 and a 1/2 cups) depending on how watery/creamy you want your curry
  8. Turn the heat on the hob down and leave the pan to simmer
  9. Cook rice
  10. Once the rice is cooked, add the spinach to the frying pan
  11. Stir in the remaining coconut cream in with the rice
  12. Serve (as it is or with vegan popadoms, samosas, pakoras, bhajis..!)

full-collage

Enjoy x

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