Tomato Ginger Chickpea Curry (vegan)

reading time: ca. 1 min

Preparation time: 30 mins
Main ingredients: rice, tomato, chickpea, ginger
difficulty level: easy
serves: 2-4
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"

This is another delicious curry recipe "a la Fredo" (meaning: made by my boyfriend, and no his name is not Fredo ;)

Anyway, this time we used legit Yellow Curry paste! The basic ingredients are cooked rice (formed into a little hill by using a round ice cream jug) with fried veggie curry (carrots, chickpeas, ginger, red onion, lettuce, broccoli, parsley root, curry paste and some herbs and spices). Now that's homemade cooking!

This was a total Sunday's leftover medley, and since we didn't have any coconut milk, we used tomato juice/pulp and a little soymilk instead. Hence the omitted coconut milk, this recipe is super low fat! And very rich in vegetables, ergo rich in minerals.


2 cups (uncooked) long-grain rice
4 cups water
about 1/2 tsp herbal salt

Curry (A la fredo)
4 small carrots
1 can (265g drained) chickpeas
1 can (400g) tomatoes
juice from canned tomatoes
1 fresh tomato
2 romaine lettuce leaves
around 5-6 broccoli florets
1 parsley root
1 heaping tsp Yellow Curry Paste (Cock brand)
dash of soymilk (or any other plant-based milk or just water) 
1 red onion 
2 garlic cloves
walnut size piece ginger 
Pepper & salt
Chili flakes
Olive oil for frying


In a large pot, bring the salted water to a boil, then add the rice, reduce to medium-low heat setting and simmer for about 20 minutes, stirring every now and then.

In the meantime while the rice is cooking, make the veggie stir fry. Chop and dice all vegetables, onion first, and combine in a saucepan with some olive oil.

For the curry sauce, combine curry paste, tomato sauce, soymilk (or water) and your spices of choice in a small bowl. Whisk until the paste is completely dissolved and incorporated.

By the time the veggies are done and your curry sauce is ready, your rice should be done as well. Turn off the heat. You can now either shape the rice into perfect round hills - or "rice boobies" ;) - like they do at some Chinese restaurants by using a small round (ice cream) bowl or teacup or or simply use your hands to mould the rice. Just pack the rice into the smaller bowl that you are using (you can use a the rice paddle, a metal spoon or just your hands) until it is quite compressed. Then place the bowl gently down on your plate and bam, pretty rice. It's important to pack the rice firmly into the bowl so you don't get stray grains going everywhere.

Serve your veggie curry with one "rice boob" each. Don't forget to have a glass of water at hand to flush down the salt and spices from your meal :)


Other stir-fry recipes you might enjoy:
Turmeric Rice Veggie Stir-Fry (vegan)
Curry Coconut Rice Stir-Fry (vegan)
Spicy Pineapple Coconut Curry (vegan)


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