One of my favourite foods in the WORLD of culinary goodness will always be some form of curry. What seems to so frequently be missing in a vegan curry is that fatty wonder that usually comes from slowly cooking in some meat. Whether or not you hate meat, we all know that vegan curries never quite taste as wholesome and filling. But while exploring the interwebs, I found a delightfully tasty curry on hurrythefoodup.com and I fell in love. The recipe uses coconut milk – whole can – and the flavours taste very toothsome in a way that many curries don’t. And the best bit is that this curry has FA ingredients, and so really can be cooked up in the space of 40 minutes – prep included!
I made this on a Sunday, being a good meal-prepper, and then used it for 2-3 days. I then made some more the next weekend – which should impress you because I never make the same thing more than once within such a short space of time. I’m fussy and enjoy mixing it up frequently because I get a soon-bored pallet. This one, though, will probably make a few appearances on the dinner table this coming summer, because the use of basil instead of coriander is both seasonally handy, but also such a great use of a delicious herb in a slightly unusual way (for me anyway)!
- 2 large onions, sliced thinly
- 2 garlic cloves, minced
- 2 TB Tikka Masala paste
- 400ml coconut milk
- 450g can chickpeas, drained
- 500g fresh mini tomatoes, quartered
- 1 cup basil leaves, chopped finely
- Add the onions and garlic to a frying pan, and heat the pan. Allow the onions and garlic to brown and the onions to cook for 4-5 minutes.
- Add the paste, stir for a minute to coat the onions, and then add the milk and chickpeas.
- Leave the mix to cook for about 10 minutes, stirring occasionally. The mixture will thicken and reduce.
- Once the mix is thick and wonderful, add the tomatoes. Press the tomatoes down slightly, to release the juices. Mix well through for 2 minutes, then remove from the heat.
- Stir through the basil and then serve.
- Works wonderfully as a work lunch for the next two days.