I really like curry, and this is perhaps my third recipe where I use it.
For this recipe I used my Japanese-inspired curry recipe as a base. Then I added some tomato paste, making it more similar to Indian curry. I also used sweet potato instead of the normal yellow potato. Both additions blend very well with the chickpea.
The final result is a delightful vegan curry rice which will surely make you become addicted to curry like I am!
Ingredients
- 350 gJasmine rice
- 300 mlvegetable broth
- 250 gcanned chickpeas (at the net of their aquafaba )
- 100 mlcoconut milk (full fat)
- 2 spoonstomato paste
- 2 spoonscurry powder
- 1 spoonplain flour
- 1onion
- 1 clovegarlic
- 1carrot
- 1sweet potato (medium size)
- 1 pinchtable salt
- q.s.fresh parsley (or coriander)
Preparation
– slice the onion finely and crush the garlic cloves, then put them in a saucepan together with the salt and 2 spoons of extra virgin olive oil, then mix well;
– peel the carrots and the potato, chop them in small cubes and put them into the saucepan too;
– put the saucepan onto the fire and cook over medium heat;
– as soon as the onion starts to fry, cover the pot with its lid and put the flame to minimum;
– let the vegetables to stew in their own liquid, then add the tomato paste and stir well;
– pour the hot broth and mix well, cook for about 10/15 minutes;
– meanwhile take a separate bowl and sift the flour and the curry powder onto it;
add the coconut milk and whisk well;
pour the thus obtained curry paste onto the boiling vegetables and stir well;
– adjust the flame to medium and add the drained chickpeas;
– stir and cook for another 30sec then remove the pan from the stove;
– cook the rice in a separate pan with abundant salted water, or use a rice steamer;
– pour the curry into a bowl and serve along with the rice;
– top with sliced chili, leeks (green part) and parsley;