Well it’s official, this is hands down the best curry I have made thus far. This is full of flavor (and nutrition!) My husband nearly fainted when he tried it and we couldn’t stop talking about how good it was! I had found this recipe at Hurry the Food Up and adapted it for our family. When I go about changing a recipe I try and keep the flavor similar while making it work better for us. I can’t handle spicy food very well (and it’s not toddler friendly) so that was my main goal with this particular recipe. I am telling you this recipe is to die for!
- Half a cup of basmati rice
- 1 cup water
- 1 large onion
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1/2 lime
- 1-2 tsp red curry paste
- 1 tsp Curry Powder, Cumin, Coriander and Garlic Powder
- 1 tbsp brown sugar
- 1 can full fat coconut milk
- 1 can chickpeas
- 2 tbsp soy sauce
- 1 cup halved cherry tomatoes
- 1 cup basil leaves
- 2 cups shredded cabbage
- A cute cooking assistant (optional)
Combine the rice and the water with a pinch of salt. Bring to a boil, cover with a lid and reduce the heat to low. Cook for 8-10 minutes. (I like to rinse my rice and then soak it for 10 minutes prior to cooking.)
Chop the onion and basil. Put the oil in a deep sauce pan and add the onions. Cook for 5 minutes until translucent and then add the garlic. Cook for another minute until fragrant. Add the curry paste, spices and coconut milk and stir until the paste is dissolved. Add a pinch of salt and the brown sugar. Taste the sauce. This is when I added a little more of the paste and salt to get the right flavor/heat combination. Ours is not spicy at all but has that underlying note of heat.
Add the chickpeas, cabbage, and soy sauce; bring sauce to a boil, reduce to medium heat and cook for five minutes.
Add the basil and tomatoes and juice the lime into the sauce. Simmer for two minutes, taste and add another tablespoon of soy sauce if needed. I added maybe half that. Serve with the rice and vegan naan bread.