A quick, luscious and fragrant vegan dish to enjoy any day of the week.
If you're a fan of fragrant curries full of flavour then you'll do well to beat this little vegan gem. It's one fantastic way to treat your vegan friends or show your meat-eating friends that vegan curry dishes don't have to just substitute the meat for tofu to pack the flavour punch.
This curry is warming and makes a great addition to a winter weekend. Alternatively, try it on a Friday night for some vegan fun.
One of the best things about this dish is that it doesn't take that long to prepare. The carrot makes for an interesting dish when prepared in this way. It's sure to impress in both the visual and the taste departments.
Try making the dish with cardamon rice. But it works perfectly with regular basmati rice if you don't have the seeds.
- White basmati rice 200g
- Pinch of salt
- Chilli - 1-2 regular chilis(Anaheim Chillies) or switch to Birdseye chillies if you want to feel the heat
- 4-6 carrots, peeled and then shaved (see method)
- 200 grams of baby spinach
- 400g of chickpeas - from a can is fine
- 1 large white onion diced
- 1 garlic clove
- 100g cashews
- 1 chunk of ginger
- Juice of 1 lemon
- 3 teaspoons of curry powder
- 1 teaspoon of Turmeric
- 1 400m can of coconut milk
First of all, you're gonna want to bring a pan to the boil and turn on the oven. Once the water is simmering away add a pinch of salt. Add the rice, cover and leave until the rice is absorbed or cooked (usually around 10-15 minutes, depending on the brand of rice)
Add the cashews to a roasting tray and place in the oven. Now if you don't know what I mean by shaving the carrots it's quite simple. First peel the carrot and chop off the ends. Then place it down on a hard surface. Grab the large end firmly with two fingers and then continue to peel the carrot with the peeler. This should create long and wide strips of carrot that curl slightly.
Make sure the chickpeas are cooked, you'll need them later. You can do this in a small separate pan.
Add some oil to a pan over medium heat. Add the garlic, chilli, and onion and soften. Then add the chopped ginger. After 5 minutes add the carrot. Once all of the ingredients are completely soft add the curry powder and the turmeric.
Next, add the chickpeas, but be sure to drain first (unless your curry looks a little dry, add some of the liquid from the chickpeas). Once this is done you're ready to add the coconut milk.
Once the coconut milk has been added be sure to stir well, mixing the spices with the milk to create a lovely golden colour. Squeeze the juice of a lemon and then taste and add salt where needed. Add the spinach and then cover and leave to simmer for 10 more minutes.
Remove the rice, add the cardamon seeds and stir. Divide the rice between the bowls and then serve the curry hot and fragrant on top.
You can keep the curry for a few days if you have lunches in mind - it keeps pretty well.