This recipe here was made up after not knowing what I was going to have for tea.
I’m a big fan of the thai coconut rice and decided that I would combine this style of rice with an all-in-one curry. It’s a delicious vegan dish with chickpeas, mushrooms and lots of spice that’s easy to make. It uses only one pot and pretty much can be left on it’s own to cook, whilst you go off to do other more important things!
3-4 serves rice
tab of “chicken-style” vegetable stock
1 tsp mustard seeds
1 cinnamon stick
pinch garam masala
2 tbs coriander paste
1 tbs chilli paste
420 grams chickpea
1 can coconut cream
1 tsp onion powder
1 tsp garlic powder
1 glass water
Mix all the ingredients together in the one pot and stir.
Simmer for 25 minutes with a lid on.
Turn off the heat and leave for 10 minutes before serving.