August 24, 2019

Vegan Chickpea Curry: Daniel Fast Recipe

Daniel Fast Chickpea Curry


  • ½cup rice
  • 1cup water
  • 2pinches salt
  • 2medium onions
  • 2tbsp olive oil
  • 3cloves garlic
  • ½lime
  • 1-2tbsp of your favourite curry paste. (a Tikka Masala curry paste would work great as well)
  • 1 can coconut milk (1 can = 1.5 cups )
  • 1can chickpeas, drained and rinsed (1 can = ca. 400g with liquid)
  • 1-2tbsp soy sauce (try one tbsp first, add another if required)
  • 2-3medium tomatoes/ handful cherry tomatoes, chopped.
  • 1cup basil leaves
  • 1tsp maple syrup or brown sugar – if you’re fasting sugar, try honey


  • Cook rice according to package instructions
  • While this is happening chop the onions, garlic, basil and juice the lime.
  • Put the oil and onions into a large pan and saute on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for about a minute.
  • Add 1 tbsp curry paste and the coconut milk, stirring until the curry is dissolved. Adjust curry level to your taste preference – if you’d like your curry a little stronger then add another tbsp.
  • Throw in the chickpeas (and chopped green veg if you’re using it) and soy sauce or amino acids, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to scorch in the pan, turn down heat right away.
  • Add the chopped tomatoes, chopped basil, lime juice and gently simmer the curry for another 2 minutes. Season based on your preferences and stir.
  • The rice will probably be done by now too; serve the curry and rice together

Like curry dishes? Here is another curry recipe to try that I personally created. Without a doubt, it’s my husband’s favorite vegetarian dish.

This recipe is from Hauke, Dave and Kat – three amigos in Germany – who run Hurry the Food Up.



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