Aug 07 , 2019
Winter is nearly over, but for those chilly nights still ahead this dish is sure to warm you up (you can choose your heat, of course) this dish is 100% Vegan and Animal Cruelty Free. Chickpeas are a great source of protein and compliment beautifully with the spicy flavours of the Red Curry Sauce.
This recipe is easy! We should have you in and out of the kitchen in less than 30 minutes.
This dish is for 4 portion sizes and can be frozen for up to 30 days.
1 Tablespoon Minced Ginger
4 Cloves of Fresh Garlic Diced
1-2 Diced Red Chillis (Depending On Preference of Heat)
140g of Vegan Turban Chopsticks Red Curry Paste
2 x Carrots
2 x Zucchinis
2 x Cans Light Coconut Milk
1 x 300g Tofu Block
1 x Fresh Lime
1 x Can Chickpeas (drained and rinsed)
Fresh Herbs or Choice for Flavour - Basil &/or Coriander
1. Boil a Saucepan with some Salt and Coconut Oil for the rice White or Brown is up to your preference, follow back of label for cooking times and measurements.
2. In a Large Fry-Pan bring a 1/2 a cup of water to simmer. Add your Ginger and Garlic. Stir until for approximately 5 minutes, mmm I can smell the aroma of the Garlic in the air already. Make sure you stir that rice ;)
3. Add you small cube cut veggies, fresh lime juice, curry paste and coat and let simmer for a few minutes. Add your coconut milk stirring this in gradually making sure you remove any chunks from the Turban Chopsticks Red Curry Paste
4. Add Fresh Chilli, chopped basil/coriander and allow to simmer for 10-15 minutes, watch your Curry very closely stirring every now and then and make sure you don't over simmer and reduce you liquid. Your rice should be nearly done.
5. Add your drained and strained Chickpeas and Diced Tofu and allow to simmer for a few more minutes. Really let those chickpeas marinate in those spicy sauces. Add a pinch of salt and coconut sugar for sweetness and you're ready to go.
6. Now everyone's favourite part, serve your curry in a side bowl or over a bed of White or Brown Rice. Optional side of Sliced Chilies in Vegan Olive Oil and a Coriander Garnish.