Vegan Chickpea Curry with Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ¾ cup or 139g

• Onions

  Raw

  1 ½ medium or 165g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Garlic

  Raw

  3 clove or 9g

• Lime juice

  Raw

  1 ½ tbsp or 23g

• Curry paste

  1 ½ tsp or 8g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ½ cup or 339g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 ½ cup or 360g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Maple syrups

  1 tsp or 7g

Directions

1. Cook the rice according to package instructions.
2. Chop the onions, garlic, and basil. Juice the lime.
3. Heat the olive oil in a large pan over low-medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute.
4. Stir in curry paste and coconut milk until the paste is dissolved. Add salt to taste.
5. Add chickpeas and soy sauce. Cook over medium heat for about 5 minutes, bringing the curry to a boil. Reduce heat if necessary.
6. Add tomatoes, basil, lime juice, and maple syrup. Simmer gently for another 2 minutes. Adjust seasoning if needed.
7. Fluff the cooked rice with a fork and serve with the curry.