Vegan Chickpea Curry

Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron

Ingredients

• � cup basmati rice
• 1 cup water
• 2 pinch salt
• 2 onion (medium)
• 2 tbsp olive oil
• 3 clove garlic
• � lime
• 1-2 tbsp curry paste (your favourite or a Tikka Masala curry paste would work great as well)
• 1 can coconut milk (1 can = 1.5 cups)
• 1 can chickpeas
• 1-2 tbsp soy sauce (try one tbsp first, add another if required)
• 2-3 medium tomatoes (or handful cherry tomatoes, chopped. The sweeter the better ;))
• 1 cup basil, fresh
• 1 tsp maple syrup (sugar is fine too)

Instructions

1. Add the rice, water and a pinch of salt and bring to a boil (could also be done the Indian way from our Buddha Bowls). Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).
2. While this is happening chop the onions, garlic, basil and juice the lime.
3. 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