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    Home»Family Life»Vegan Tomato Chickpea Curry with Brown Rice
    Family Life

    Vegan Tomato Chickpea Curry with Brown Rice

    Team_MomStopChoiceBy Team_MomStopChoiceOctober 2, 2025No Comments2 Mins Read
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    This selfmade flavoursome and wholesome vegan chickpea curry is a winner on a lot of accounts: low in fats and packed filled with vitamins, nutritional vitamins, protein and fibre, it’s good for the physique, thoughts and surroundings too.

    Take pleasure in it with a creamy and in addition vegan, mango lassi.

    Vegan Chickpea Curry With Brown Rice And Mango Lassi

     (serves 4)

    Vegan Tomato & Chickpea Curry With Brown Rice And Mango Lassi

    Vegan Tomato & Chickpea Curry With Brown Rice And Mango Lassi

    How to make vegan Mango Lassi

    Substances for the curry

    • 1 tbsp coconut oil
    • 2 onions, diced
    • 4 cloves of garlic, thinly sliced
    • 1 contemporary purple chilli, finely sliced
    • 1 x 400g tin of natural coconut cream
    • 1 x 400g tin of chopped tomatoes
    • 1 teaspoon mustard seeds
    • 1/2 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/2 tsp turmeric
    • 2 tsp of Marigold Swiss Vegetable Natural Vegan Bouillon Powder
    • 2 x 400g tins of chickpeas
    • 300g of brown basmati rice
    • sea salt and freshly floor pepper
    • A handful of coconut flakes and a contemporary chilli for the garnish

    Methodology 

    Warmth the coconut oil in a big pan till it liquefies. Add the onion, garlic and purple chilli and cook dinner till substances are softened and aromatic.

    Add within the coconut cream, mustard seeds, cumin, coriander, turmeric, Bouillon Powder and chickpeas. Stir collectively and cook dinner on a medium warmth for 15-20 minutes, stirring recurrently.

    Cook dinner your brown basmati rice in line with the cooking directions on the packet. When cooked (we prefer to serve it barely al dente), drain any extra water and serve with the curry.

    Dish the curry up and season.

    Sprinkle coconut flakes on the curry and a sprig of coriander to garnish.

    Mango Lassi Substances 

    • 2 ripe mangos
    • 500g soy or coconut yoghurt
    • 80g cubed ice
    • 3 tsps of maple syrup (add kind of as per your style, or skip all collectively)
    • 1 tablespoon of rosewater (elective – alternatively you would use cardamom pods or saffron)

    Add maple syrup, mango and rosewater to a blender or nutribullet. Mix till you might have a clean, thick combination. Add the soy/coconut yoghurt, mix till blended in.

    Add the ice and mix one final time till combination is clean and pour right into a glass to serve. Yum!

    mango lassi

    vegan yoghurt drinks - mango lassi recipe at Honestmum.com

    Let me know should you strive it, please!

    Learn more recipes here.

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