Vegan Butter Chickpea Curry
with Carrot and Cashew Salad
Instructions
1 Boil rice
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.
2 Prep
Meanwhile, peel and chop the onion and garlic. Peel and grate the ginger. Heat a soup pot over a medium heat with the vegan butter and a drizzle of vegetable oil. Sweat the onion with a pinch of salt for 5 min until translucent. Add the garlic and ginger and cook for 1 min further.
3 Stew
Add the cumin, coriander, garam masala, turmeric, chilli (spicy!) and tomato paste and cook for 1 min. Add the tomato passata, sugar, measured water, stock cube, and coconut cream. Bring to a simmer, cover with a lid and cook for 15 min.
4 Make salad
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.
5 Puree
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.
6 Serve
Serve the butter chickpea curry over the cooked basmati rice. Serve the carrot and cashew salad over the top or to the side.
Tips for fussy eaters
Leave the chilli powder out! Chop the carrots into sticks and serve them as crudités on the side!
Pro tip
Prep the curry sauce in advance! It reheats well with a splash of water.
Spiced creamy curry meets fresh and tangy salad.
Cooking Time: 30 min
Equipment Required: Blender
Cals 1143 · Prot 31 · Carbs 142 · Fat 57
Gluten-Free
Dairy-Free
Ingredients
Curry
Rice and salad
Spiced creamy curry meets fresh and tangy salad.
Cooking Time: 30 min
Equipment Required: Blender
Cals 1143 · Prot 31 · Carbs 142 · Fat 57
Gluten-Free
Dairy-Free
Instructions
1 Boil rice
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.
2 Prep
Meanwhile, peel and chop the onion and garlic. Peel and grate the ginger. Heat a soup pot over a medium heat with the vegan butter and a drizzle of vegetable oil. Sweat the onion with a pinch of salt for 5 min until translucent. Add the garlic and ginger and cook for 1 min further.
3 Stew
Add the cumin, coriander, garam masala, turmeric, chilli (spicy!) and tomato paste and cook for 1 min. Add the tomato passata, sugar, measured water, stock cube, and coconut cream. Bring to a simmer, cover with a lid and cook for 15 min.
4 Make salad
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.
5 Puree
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.
6 Serve
Serve the butter chickpea curry over the cooked basmati rice. Serve the carrot and cashew salad over the top or to the side.
Tips for fussy eaters
Leave the chilli powder out! Chop the carrots into sticks and serve them as crudités on the side!
Pro tip
Prep the curry sauce in advance! It reheats well with a splash of water.
Ingredients
Curry
Rice and salad
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