Name: Indian vegan curry
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 375 g Looye JOYN tomatoes; 1 pinch Fine sea salt; 25 ml coconut oil; 300 g Brown rice; 25 ml Olive oil; 2 Red onions; 3 tsp Garam Marsala; 250 g Chickpeas; 1 Mango; 2 handfuls Fresh spinach; 1 pinch Black pepper; 1 handful Fresh coriander

HOW TO PREPARE
1. Preheat the oven to 180° C. Put the tomatoes in an ovenproof dish, sprinkle them with salt, and pour some melted coconut oil over them. Bake the tomatoes in the oven for 10-15 minutes.
2. Remove the skins from the tomatoes, cut them into chunks and set aside. Then cook the rice according to the directions on the package.
3. Put some olive oil in a frying pan and sweat the diced onion for a few minutes. Then add the garam masala and continue sautéing. Then add the tomato chunks.
4. Drain the canned chickpeas and rinse them until they no longer foam. Now add the chickpeas to the tomato sauce.
5. Cut the mango into strips and wash the spinach.
6. Taste the sauce and add more salt, pepper and/or garam masala if needed.
7. Add the mango and spinach just before serving the curry.
8. Accompany this Indian vegan curry with rice and fresh coriander.

I want to make this dish for

HOW TO PREPARE

Share