Vegan curry with spinach and chickpeas
Asian food - what dishes come to mind first? For me, it's definitely the varied, creamy and colorful curries with coconut milk. I owe the inspiration for this vegan curry to many restaurant and Asian market visits.
For this dish, a visit to the Asian market is definitely worth it. This is because ingredients such as lemongrass, lime leaves, curry paste, soy sauce and miso paste are usually hard to find or very expensive in conventional supermarkets. At the same time, the trip is worthwhile for vegans, because there are many (vegan) foods in Asian stores that are rarely or never found anywhere else. To make the curry taste especially fresh and intense, I recommend buying the food in organic quality.
Before you start the curry, you can start the basmati rice. To ensure that this can be toppled into a tower when served, there is a simple rule of thumb in its preparation. To one cup of rice, add two cups of water and a pinch of salt. Per person, you should count on about 120 g of dry rice for main dishes.
When preparing the curry, the ingredients that take the longest to cook go first in the wok or pot and are immediately sautéed with curry paste and caramelized with rice syrup or agave syrup. In this way, delicious roasted aromas unfold. Gradually add the softer ingredients until finally the fresh spinach is folded in.
Together with the rice you can make this dish within 30 minutes. If something is left over after the meal it is not bad, because the curry tastes even more intense the next day. The vegan curry is also perfect for Meal Prep. It will keep in the freezer for at least a month. And whenever the appetite for Asian comes and time is short, you can quickly finish the curry with fresh rice.
- 240 g basmati rice
- 510 g water
- 1 pinch salt
- 200 g fresh spinach
- 4 tomatoes
- 200 g mushrooms
- 3 carrots
- 3 tablespoons lime juice
- 2 lime leaves
- 1 stick(s) of lemongrass
- 2 tablespoons coconut oil for frying
- 1 onion(s)
- 2 garlic cloves
- 15 g fresh ginger
- 150 g cooked chickpeas
- 3 tablespoons agave syrup
- 2 tablespoons tomato paste
- 1.5 tablespoons yellow curry paste
- 400 ml coconut milk
- 1 tablespoon miso paste
- 1 tablespoon peanut butter
- 4 tablespoons soy sauce
- 2 tablespoons cashews
- 2 spring onion(s)
- Bring the basmati rice to a boil with the water and salt in a pot with a lid. Once the water boils, turn the stove to the lowest setting and cook the rice with the lid on.
- The rice soaks up all the water and is ready when no more sounds are heard from the pot. Then the hearth plate can be turned off. The lid remains on the pot until serving. Curry
- Wash the vegetables, spinach and herbs, and squeeze the lime.
- Cut the tomatoes into cubes and the mushrooms into slices and set aside.
- Now peel and chop the onion, garlic and carrots.
- Peel the ginger and cut into thin slices. Then cut the ends off the lemongrass and remove the outer leaf. Now flatten the stems with the flat side of the knife.
- Heat the coconut oil in a saucepan or wok and sauté the onions, garlic, ginger, lemongrass, carrots and chickpeas together with the agave syrup, tomato paste and curry paste on high heat.
- After about three minutes, deglaze with the coconut milk. Then add the tomatoes to the pot and stir them in. Turn the heat down to medium and add the peanut butter, miso paste and lime leaves and stir to combine.
- Simmer the curry for about 15 minutes until the carrots are cooked. Then fold in the fresh spinach and season with the soy sauce and lime juice at the end.
- To serve, top the curry with the basmati rice, with the cashews and chopped scallions.
- The eye eats with you: to visually pimp the dish, you can put the rice in a cup, press it well and then turn it out onto a plate.
- It's best to prepare the curry a few hours before serving so that the spices can infuse well.
- Our marinated tofu cubes are ideal as a topping.