Tuesday, 16 October 2012

Chickpea Curry with Basmati Rice


Chickpea Curry with Basmati Rice (Serves 3)

A wonderful curry that i made, tasted really nice and took us about 20 minutes to prep. We had plenty left over for the next day! Don't be put off by the picture, it's really a tasty curry!
- 1 can of Chickpeas
- 1 Cooking Onion in slices
- 200g of Basmati Rice
- 1 Vegetable Stock Pot
- 2 Handfulls of Frozen Vegetables
- 4 tsp. of Curry Paste
- 2 tsp. of Sunflower Oil
- 1-2 tsp. of Mango Chutney
- Pinch of Salt
- Tumeric
- Chopped Parsely
- Raisens   


1. In a large pan, heat the sunflower oil and cook the sliced onion until brown. (3-5 mins)
2. Add the curry paste and cook for 1 min.
3. Now add the vegetable stock and frozen vegetables, cook until vegetables are soft.
4. Add can of drained chickpeas into the mix and leave for around 10 minutes.
5. Now in a boiling pan, fill with water adding a little salt, and add basmati rice and tumeric. Cook until rice is boiled. When done, add raisens and mix in.
6. Add the mango chutney and the parsley to the large pan and mix.
7. Finally plate up and enjoy! 

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Food and Recipies for vegans!