I am no vegan but sometimes you find a recipe that is so super delicious that you have to share!
- 1 pinch of salt
- 2 medium onions
- 2 tbsp olive oil/ coconut oil
- 3 cloves garlic
- 1/2 lime
- 1-2 tbsp of your favourite curry paste
- 1 can coconut milk (1 can = 1.5 cups )
- 2 can chickpeas , drained and rinsed
- 1-2 tbsp soy sauce (try one tbsp first, add another if required)
- 1 can tomatoes
- 1 cup basil leaves
Chop the onions, garlic, basil and juice the lime.
Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute.
Add 1 tbsp curry paste and the coconut milk, stirring until the curry is dissolved. Add the pinch of salt. Taste test – if you’d like your curry a little stronger then add another tbsp.
Throw in the chickpeas and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
Add the tinned tomatoes, chopped basil, lime juice and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce. Give it another stir.
Feel free to add some extra chopped vegetables (zucchini, broccoli, cauliflower, peppers will all work well and add extra flavor and texture)