We are obsessed with curry and this recipe turned out so delicious! It’s filled with veggies and perfect over rice. We will definitely be making it again!
YOU WILL NEED:
- 1 can of chickpeas
- 1 eggplant (diced)
- 1 small onion (diced)
- 3 garlic cloves (diced)
- 1 ½ cups of cashew or almond milk
- 2 tbsp of vegan butter
- 1 tbsp of ground ginger
- ¼ tsp cayenne pepper
- 1 tsp of curry powder
- 1 tsp of ground cumin
- ¼ tsp of salt
- ¼ tsp of black pepper
- 1 ½ tbsp of all purpose flour
- 2 cups of basmati rice
HOW TO MAKE IT:
- To start this recipe off begin by heating up a large frying pan on medium heat. Once hot add your onion, eggplant and can of strained chickpeas
- Once your veggies begin to soften and brown up you can start to add your sauce ingredients
- Add in your minced garlic cloves, ground ginger and vegan butter. Sauté for about 5 minutes before adding your other ingredients
- Next stir in your cashew milk, ground cumin, curry powder, cayenne pepper, all purpose flour, salt and pepper
- Lower heat and let simmer for around 10-15 minutes. Sauce will thicken up quite a bit, if the consistency becomes too think you can add ½ a cup of water or extra cashew milk
- While your sauce is simmering you can begin to cook your rice. (We do 2 cups of basmati rice to 3 cups of water) Bring to a boil then lower heat and cover for 10-15 minutes or until rice is tender
- Plate your rice into large bowls and spoon your veggie curry sauce overtop! Serve and enjoy!
