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|600||g||Fortune Biryani Special Basmati Rice|
|20||mL||Crisco Vegetable Oil|
|5||g||Fenugreek Leaves Dried|
|250||g||Diced Tomatoes (Tin)|
|1||each||Medium Onion (Sliced)|
|250||g||Drained Chickpeas (Tin)|
To make the curry paste, pour the Crisco Vegetable Oil into a pan, along with cinnamon, turmeric, cloves, cardamom pods (both green and black), peppercorns, salt, fenugreek, bay leaves and some sliced garlic. Place on the stove for two to three minutes on a low heat. Then, add the diced tomatoes and allow the mixture to simmer for 30 minutes to allow the flavours and the paste to intensify. Put a fine mesh cloth in a sieve and place the sauce inside to allow all excess moisture to be drained, leave to drain for up to 20 minutes. Put the paste into a spice grinder and grind until a medium to fine paste.
For the rice, add the Fortune® Biryani Special Basmati Rice into a pot with salt, green cardamon pods and water. Take the pot to the stove and allow it to boil. Once it has boiled, turn the heat down and cover it.
In a pan, add the coconut oil, thinly sliced garlic, half a large onion (sliced finely), chilli, salt, coriander powder, garam masala and curry paste. Take it to the stove on a low heat for five minutes to allow the onion, garlic and chilli to soften.
Place the cut-up cauliflower and chickpeas into the pan with coconut cream and vegetable stock. Turn the heat up and allow this to boil for about 20 minutes because we want to reduce it down to form a thick sauce. Serve the curry with some steamed.
Interested in more vegan recipes? Check out this Carrot Cake With Vegan Cream Cheese Frosting to pair with this vegan curry. Otherwise, check out our complete vegan resource list to help decision making in the kitchen easier.