Chickpea Curry

Pairs perfectly with a Chardonnay, Riesling or Merlot.

INGREDIENTS

Chickpea Curry

• 1 onions, chopped
• 3 garlic cloves, finely diced
• 2 tsp ginger, minced
• 1 400g tinned chickpea
• 2 400ml tinned chopped tomatoes
• 1 cup red lentils
• 300ml vegetable stock
• Juice of 1 lime
• 1 tbsp maple syrup
• 1/2 bunch coriander
• 1 tbsp curry powder
• 1 tsp tumeric powder
• 2 tsp cumin powder
• 1/2 tsp funnel seeds
• 2 tbsp tamari (or soy sauce)
• Salt and pepper to taste

• 1/4 cup raw cashews (soaked in boiling water for 10 minutes)
• 1/4 cup coconut yogurt
• 1/4 cup plant-based milk
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 clove garlic
• 1/4 tsp onion powder
  
• Salt and pepper to taste

• Brown rice
• Shredded carrots and red cabbage
• Bean shoots
• Spinach
• Coriander

1. Chickpea Curry - Heat oil on frypan on medium heat and saute onion, garlic and ginger (about 5 minutes). Once onion is translucent, add curry, tumeric and cumin powder and fennel seeds and cook till fragrant (about 1 minute). Add all other ingredients and bring to boil, the reduce to simmer and cook for 30-40 minutes until red lentils are cooked through. Season to taste.
2. Coco-Lime Sauce - Add all ingredients to blender and blend until smooth. Season to taste.
3. To assemble, arrange a scoop of curry and rice in each bowl. Top with carrots, red cabbage, bean shoots, spinach and coriander then drizzle coco-lime sauce on top. 
4. Enjoy!