- ½cup rice
- 1cup water
- 2pinches salt
- 2medium onions
- 2tbsp olive oil
- 3cloves garlic
- 1-2tbsp of your favourite curry paste. (a Tikka Masala curry paste would work great as well)
- 1 can coconut milk (1 can = 1.5 cups )
- 1can chickpeas, drained and rinsed (1 can = ca. 400g with liquid)
- 1-2tbsp soy sauce (try one tbsp first, add another if required)
- 2-3medium tomatoes/ handful cherry tomatoes, chopped.
- 1cup basil leaves
- 1tsp maple syrup or brown sugar – if you’re fasting sugar, try honey
- Cook rice according to package instructions
- While this is happening chop the onions, garlic, basil and juice the lime.
- Put the oil and onions into a large pan and saute on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for about a minute.
- Add 1 tbsp curry paste and the coconut milk, stirring until the curry is dissolved. Adjust curry level to your taste preference – if you’d like your curry a little stronger then add another tbsp.
- Throw in the chickpeas (and chopped green veg if you’re using it) and soy sauce or amino acids, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to scorch in the pan, turn down heat right away.
- Add the chopped tomatoes, chopped basil, lime juice and gently simmer the curry for another 2 minutes. Season based on your preferences and stir.
- The rice will probably be done by now too; serve the curry and rice together
Like curry dishes? Here is another curry recipe to try that I personally created. Without a doubt, it’s my husband’s favorite vegetarian dish.
This recipe is from Hauke, Dave and Kat – three amigos in Germany – who run Hurry the Food Up.