Tomato & Chickpea Curry with Coconut & Saffron Rice (Vegan)

This is a fantastic, easy, vibrant and mouth-watering meat-free meal! The tomatoes are so soft and silky, and the chickpeas and cashews add great texture. Check out my recipe below.

The coconut rice recipe I based mine off can be found here: recipetineats.com/fluffy-coconut-rice/

RECIPE
Serves 2
Rice
1 cup jasmine rice, rinsed thoroughly and soaked in cold water for 15 minutes
1/2 teaspoon saffron threads, bloomed in 2 tablespoons warm water
1/2 cup coconut milk
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon sugar

Curry
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
4 large red tomatoes
1 onion, finely diced
3 cloves garlic, finely sliced
1 teaspoon grated ginger
1 heaped tablespoon tomato paste
1/2 tin of chickpeas and water (200g in weight roughly)
1 cup coconut milk
generous pinch of salt

Place the rice, saffron threads and soaking water, coconut milk, water, sugar and salt in a small saucepan. Stir to mix well.

Then bring the saucepan up to a strong simmer and immediately cover and turn the heat to low. Allow to cook for 14 minutes and then turn the heat off, leaving it undisturbed for another 10 minutes to finish steaming.

In the meantime, toast the coriander seeds, fennel seeds, cumin seeds and fenugreek seeds in a dry pan on medium heat until darkened and aromatic. This takes about 4-5 minutes. Then set aside to cool.

Criss cross the bottom of the tomatoes and blanch them in boiling water for 30 seconds. Remove, and when cool enough to touch, pull off the skins. Remove the tough core at the top.

Blitz the now cooled spices in a spice grinder or in a mortar and pestle. At this point you can also fluff the rice up with a fork.

In a saucepan on medium-high heat, add 3-4 tablespoons of oil. Once the oil is hot, fry the onion, garlic and ginger until cooked through and just starting to colour.

Then add the spice powder, stirring well to combine, followed by the tomato paste. Stir thoroughly for 1-2 minutes to cook out the paste.

Then add the chickpeas and chickpea water along with the coconut milk and salt. Stir thoroughly.

Then add the tomatoes, mix well and allow the tomatoes to simmer, covered, for 10 minutes or until the tomatoes are super soft and juicy.

Serve the curry topped with toasted cashew nuts and fresh coriander leaves. You can also top the rice with crispy shallots.