Curry is one of the most versatile dishes of Indian cuisine (and one of our favourites). Both the dish itself (and its gazillion versions) and the spice, deserve a series but, this time, we will only make a small introduction.
As a first approach to this world of scent and flavour, I bring you a vegan red curry that is second to none, compared to chicken curries.
| Ingredients |
• 400 grams of cooked chickpeas.
• 6 tablespoons basmati rice.
• 1 tablespoon of tahini.
• Sweet paprika.
• 1 tablespoon tamarind.
• ½ dessert spoon of red curry paste.
• 150 ml. coconut milk.
• 3 cloves garlic.
• EVO.
• Salt.
• Optional: Sunflower seeds or zucchini flowers as a complement.
| Steps to follow |
• Rinse the rice under the tap so that it loses excess starch.
• Cook the rice in boiling water for 12 minutes.
• In a frying pan or wok, drizzle EVO and cook the 3 cloves of garlic (either chopped or pressed).
• Then add the pre-cooked chickpeas (or use jarred ones, to save time).
• Stir in the tahini, paprika, tamarind and curry. Mix well until all sauces and spices are well incorporated.
• Add the coconut milk, salt to taste, and cook over low heat for 10 minutes.
• Serve with rice accompanied by zucchini flowers, sunflower seeds or some other nut you like.
Recendo 