How Do You Make Vegan Indian Chickpea Curry Over Jasmine Rice?
Spicy vegan Indian curry with a peanut butter twist. Bring water to a boil in a medium pot. Add jasmine rice, salt and turmeric to the water. Immediately reduce heat to medium, cover and let simmer for 15 minutes or until all the liquid is absorbed. Set covered rice aside. Chop onion, mince the garlic and saute both in olive oil in a large deep saucepan until transparent. Add 1 tsp of the divided chili powder to the saucepan and stir for one minute. Add cumin, curry powder, cayenne pepper, coriander, and the remaining 1 tbsp of chili powder to the saucepan. Stir for another minute. The saucepan may become dry, so feel free to add some water until it becomes saucy. Add the chickpeas and the reserved liquid to the saucepan and stir into all the spices. Add the lime juice, tomato paste, and cook on medium heat for 5 minutes. Transfer 1/3 of the chickpea mixture into a blender and blend for 20 seconds, along with some water if it is too thick to blend. Return blended chickpeas to saucepan
