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
- 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.
- Coco-Lime Sauce - Add all ingredients to blender and blend until smooth. Season to taste.
- 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.
- Enjoy!
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