#MeatFreeMonday EASY CHICKPEA CURRY RECIPE! 👨🏻🍳🍲🙌🏼 📝
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📝 INGREDIENTS (makes 4 servings):
• 100g basmati rice
• 2 medium onions
• 2 tablespoons of olive oil
• 2 garlic cloves
• ½ lime
• 1-2 tablespoons of curry paste (Tikka Masala curry paste works well too!)
• 375ml coconut milk (1 can)
• 400g chickpeas (2 cans), drained
• 1 tablespoon of soy sauce
• 2 medium tomatoes/handful cherry tomatoes (chopped)
• 50g peas
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👨🏼🍳 DIRECTIONS:
1.) Add the rice to 250ml water with a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).
2.) While this is happening chop the onions, garlic and juice the lime.
3.) Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear (about 5 minutes). Add the garlic and chilli for a further 1 minute.
4.) Add 1 tbsp curry paste and the milk, stirring until the curry is dissolved. Add another pinch of salt. Taste test - if you’d like your curry a little stronger then add another tbsp.
5.) Throw in the chickpeas and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
6.) Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce. Give it another stir.
7.) The rice should be done by now too - fork it through to make it fluffy.
8.) Serve the curry with rice together
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🕵️ NUTRITIONAL INFORMATION (per serving):
• Calories: 267
• Protein: 6g
• Carbs: 28g
• Fat: 13g
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