Vegan Chickpea Curry

Add rice, water and a pinch of salt to a pot and bring to a boil. Keep an eye on the rice; when the water is boiling, put a lid on it, reduce heat to low and cook for another 8–10 minutes.

While rice is cooking, add oil and onions into a large pan and cook over low-medium heat until onions start to soften and turn clear, about 5 minutes. Add garlic and cook for another minute.

Add curry paste and milk, stirring until curry is dissolved. Add another pinch of salt. Taste; if you’d like your curry a little stronger, then add more curry paste.

Throw in chickpeas (and chopped green vegetables, if desired) and soy sauce. Cook over medium heat for around 5 minutes, bringing curry to a boil. If it starts to burn, reduce heat immediately.

Add tomatoes and lime juice and gently simmer the curry for another 2 minutes. Taste again, and if desired, add more soy sauce and the syrup or brown sugar. Give it another stir.

The rice should be done by now, too. Fluff with a fork.

Serve the curry and rice together with papadoms and naan bread as optional sides.