Vegan Butter Chickpea Curry

Add the basmati rice, measured water and salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

Meanwhile, peel and chop the onion and garlic. Peel and grate the ginger. Heat a pot over a medium heat with the vegan butter and a drizzle of vegetable oil. Fry the onion with a pinch of salt for 5 min until translucent. Add the garlic and ginger and cook for 1 min further.

Add the coriander cumin powder, garam masala, turmeric, chilli (spicy!) and tomato paste and cook for 1 min. Add the tomato passata, sugar, measured water, 0.5/1/1 stock cube, and coconut cream. Bring to a simmer, cover with a lid and cook for 15 min.

Meanwhile, toast the cashews in a hot, dry pan for 2 min or until lightly toasted. Transfer them to a plate to cool. Peel the carrot and chop it into thin matchsticks. Alternatively, grate it. Chop the fresh coriander. Toss the carrots and chopped coriander with the toasted cashews. Season with 1/1.5/2 Tbsp of lime juice and a pinch of salt.

After 15 min, puree the curry sauce in a food processor or with a hand-held blender until smooth. Rinse and drain the chickpeas. Add the chickpeas to the pureed curry sauce and cook the curry for a final 5 min. Check the seasoning.

Serve the butter chickpea curry over the cooked basmati rice. Serve the carrot and cashew salad over the top or to the side.