Vegan chickpea curry and rice recipe!

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Preparation time 1 h
Difficulty Difficulty Easy
Gluten free
Lactose free
Vegan
Vegetarian
Recipe category:
Appetizers
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Oil use:
Stewing

Today we present healthy dish which is full of flavor. This tasty chickpea curry and sweet potato curry will be perfect at your table, served with a bowl of boiled rice. If you want to vary the presentation, you can substitute the chickpeas for lentils or another kind of legume.

Ingredients

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0.5cup
Basmati rice
1cup
onion
1
baked sweet potato
3
cloves of garlic
1cup
coconut milk
1cup
water
2tablespoons
curry powder
1cup
cooked chickpeas (drained weight)
0.5cup
cherry tomatoes
1teaspoon
fresh basil
2tablespoons
lemon juice (optional)
1tablespoon
soy sauce
0.5teaspoon
salt and black pepper to taste
3tablespoons
Organics Extra Virgin Olive OilOrganics Extra Virgin Olive Oil

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1teaspoon
parsley for decoration

Instructions

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1
Heat the water and when it starts to boil, add the rice to cook for the time indicated on the packaging. Once cooked, rinse with tap water and leave to drain.
2
Cut the onion into pieces and the sweet potatoes into wedges. Heat the oil in a pan and cook the vegetables. Add the chopped cloves of garlic.
3
When the onion is done, add the curry, coconut milk and water. Next, add the salt and pepper. Leave to cook for 10 minutes.
4
After this time, add the drained cooked chickpeas and the baked sweet potato and leave to cook for 5 minutes more.
5
Finally, in the same pan, add the washed cherry tomatoes sliced in half, the soy sauce, the lemon juice and the basil leaves.
6
Leave for 2 minutes more and turn off the heat. Serve with the boiled rice and decorate with chopped parsley.

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