Vegetable-Chickpea-Curry
Servings: 4 Port.
Zutaten
- 20 g vegetable oil
- 70 g red onion
- 10 g ginger
- 2 cloves garlic
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1 tbsp vegetable paste or vegetable stock cube
- 2 tsp curry
- 2 tsp tumeric
- 150 g carrots
- 250 g pumpkin
- 100 g zucchini
- 2 cans coconut milk
- 1 tbsp lemon juice
- 350 g chickpeas cooked ( can )
Anleitungen
- First, wash the vegetables and cut into bite-sized pieces. Finely chop the onion, garlic and ginger.
- In a saucepan, sauté chopped onion, garlic and ginger in oil.
- Season with the spices, and now sauté the remaining vegetables until hot.
- First fry the carrot and pumpkin, as the cooking time is higher, and then the zucchini.
- Now add coconut milk and simmer for at least 10 minutes.
- Finally add the washed chickpeas, season everything well and let it infuse.
- If you like your curry thicker you can now take 50ml of the sauce, stir in 1 tablespoon of starch, add the mixture back to the remaining curry and bring to the boil again briefly.
- Serve with the crispy tofu and rice.