Veganes Kichererbsen Curry

By j kinski

Vegan chickpea curry


        • 1 bottle of Thai curry base
        • 2 tbsp coconut oil
        • 1 red onion
        • 2 cloves garlic
        • 200g carrots
        • 400g drained chickpeas
        • Garam Masalla
        • maple syrup
        • 1/2 bunch of coriander
        • 450g basmati rice
        • Salt pepper

        And so it goes:

        • Cook rice according to package instructions. Finely dice onion, garlic and carrots. Heat pan. Heat 2 tablespoons of coconut oil, onion, garlic and carrots and sauté until translucent.
        • Deglaze with Thai curry base, cover and cook for 10 minutes until the carrots are soft but still firm to the bite. Stirring occasionally. Add maple syrup.
        • Now put the mixture in a blender (alternatively a hand blender) and mix until a creamy sauce is formed. Season with salt and pepper.
        • Heat coconut oil in the same pan, add the chickpeas and add a teaspoon of garam masala. Stir and roast until crispy, about 5 minutes.
        • Divide rice between plates. Pour the chickpea curry over it and sprinkle with freshly chopped coriander.