There are many ways to enjoy a healthy vegan diet without cutting back on flavour and spice. This simple Thai style curry will have your mouth watering as the aroma fills the kitchen, and ensure your guests – be they vegan or not – keep coming back for seconds and thirds…
Preparation: 5 mins
Cooking time: 20 mins
Spice level: Mild with slight kick
1 tin of Chickpeas
2 stems of lemongrass
Red, green and yellow peppers
1 tin of peeled plum tomatoes
1 tin of coconut milk
1 big onion
Himalayan or sea salt
Cayenne pepper to give it a kick (optional)
Jasmine or other choice of rice
Heat a suitably large saucepan with a little olive oil and add chopped onions to brown.
Begin cooking rice according to pack instructions (this usually takes between 15-20mins)
Add chopped red/green/yellow peppers and continue to fry with onions.
Add tin of peeled plum tomatoes to the mix (add 150ml water if required), reduce heat slightly and let simmer for about 2 minutes then add 2 spoons of coconut sugar and stir in until sugar is no longer visible.
Add chickpeas and 2-3 spoons of Madras Curry powder, stirring sauce evenly then leaving to simmer while you chop the lemongrass - add stir in and continue to simmer for a further 1-2 mins.
Add freshly chopped Ginger and freshly crushed Garlic to the mix; stir and allow to simmer uncovered for a further 2 minutes.
Pour coconut milk (as much as you feel is required to thicken) and stir in evenly.
Add Himalayan salt and Black pepper, stirring evenly.
Add Cumin and Cayenne pepper; stirring evenly into the mix. Simmer for 1 minute and taste - adjust salt and spices according to your tastes.
Once you are happy allow to stand for 1 minute in the saucepan before serving. At this point your rice should be ready.
This curry works well with Asahi beer and most wines – not that I’m encouraging drinking alcohol but if you must, please do so responsibly.
The combination of the ingredients provide numerous health benefits, particularly the ginger, garlic and lemongrass which include;
Detoxification, anti-hyperlipidemic and anti-hypercholesterolemic properties that support healthy cholesterol levels – thanks to the lemongrass. Reduces blood sugars, Anti-inflammatory, anti-nausea, anti-vomiting, immune boosting and anti-cancer (ovarian and colorectal cancers) – thanks to the ginger. More anti-inflammatory, anti-oxidant, anti-thrombotic and decreased blood pressure thanks to the garlic!
My non-vegan friends found this meal a filling and non-bloating delight – so don’t be afraid that it won’t fill you up. Chickpeas are a great source of protein, high fibre, calcium and vitamin k! There are more health benefits from the other fresh ingredients too – which can easily be researched at your leisure.
Finally, please enjoy this curry responsibly as you may end up overeating due to the divine flavours you will experience during consumption. It is not uncommon for neighbours to be drawn to your home as a result of smelling the fresh aromas, so make sure you cook plenty for everyone within a 2 mile radius of your kitchen.
Enjoy and comments, suggestions always welcome