One of the textures that I have missed most since going vegan is a creamy consistency. I love Thai curries so used the coconut milk idea to add a creaminess to a tomato and chickpea curry.
INGREDIENTS
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1 tablespoon oil
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1 onion, chopped
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2 garlic cloves, chopped
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1 heaped teaspoon medium curry powder
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2 tablespoons tomato puree
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400g can chopped tomatoes
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400ml can coconut milk
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2 400g cans chickpeas, drained and rinsed
INSTRUCTIONS
In a large pan, heat the oil and fry the chopped onion for 4-5 minutes until softened and translucent.
Add the chopped garlic cloves and curry powder and cook for 1-2 minutes
Mix in the tomato puree, chopped tomatoes and coconut milk, stirring well to combine.
Stir the chickpeas into the sauce. Simmer for 10-15 minutes.
Serve with rice.
I topped my curry with a few chilli flakes but if all of you like some spice then add chilli or cayenne to taste with the curry powder. I would have garnished with fresh coriander if I’d had some!
