Vegan chickpea curry and rice recipe!
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 0.5 cup Basmati rice
- 1 cup onion
- 1 baked sweet potato
- 3 cloves of garlic
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons curry powder
- 1 cup cooked chickpeas (drained weight)
- 0.5 cup cherry tomatoes
- 1 teaspoon fresh basil
- 2 tablespoons lemon juice (optional)
- 1 tablespoon soy sauce
- 0.5 teaspoon salt and black pepper to taste
- 3 tablespoons Organics Extra Virgin Olive Oil
- 1 teaspoon parsley for decoration
PREPARATION
1
Heat the water and when it starts to boil, add the rice to cook for the time indicated on the packaging. Once cooked, rinse with tap water and leave to drain.
2
Cut the onion into pieces and the sweet potatoes into wedges. Heat the oil in a pan and cook the vegetables. Add the chopped cloves of garlic.
3
When the onion is done, add the curry, coconut milk and water. Next, add the salt and pepper. Leave to cook for 10 minutes.
4
After this time, add the drained cooked chickpeas and the baked sweet potato and leave to cook for 5 minutes more.
5
Finally, in the same pan, add the washed cherry tomatoes sliced in half, the soy sauce, the lemon juice and the basil leaves.
6
Leave for 2 minutes more and turn off the heat. Serve with the boiled rice and decorate with chopped parsley.
