Chickpea Curry

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Soak the chick peas overnight in 1/2 litre of cold water. Peel onions and garlic. Dice onions, press garlic through a garlic press. Coarsely chop the peanut kernels. Drain the chick peas. Heat the oil in a large pot.

2. 2

   Lightly fry the onions and 75 g peanut kernels. Add garlic and curry, fry lightly and stir in chick peas. Pour on 1 1/2 litres of water, bring to the boil, cover and cook for about 1 hour. Clean, wash and drain the cauliflower, carrots and spring onions. Divide cauliflower into florets, cut spring onions diagonally into thick rings. Cut the carrots in half lengthwise and cut them diagonally into pieces. Season chickpea stock with some vegetable-yeast stock and salt. Add cauliflower and carrots and cook covered for another 10-15 minutes. Cook rice in boiling salted water according to package instructions. Roast 50 g peanuts in a pan without fat, sprinkle with some curry and put on a plate. Stir starch and 4-5 tablespoons of cold water until smooth, stir into the curry and bring to the boil again briefly. Add spring onions to the hot curry and season with salt and pepper.

3. 3

   Season chickpea stock with some vegetable-yeast stock and salt. Add cauliflower and carrots and cook covered for another 10-15 minutes. Cook rice in boiling salted water according to package instructions. Roast 50 g peanuts in a pan without fat, sprinkle with some curry and put on a plate. Stir starch and 4-5 tablespoons of cold water until smooth, stir into the curry and bring to the boil again briefly. Add spring onions to the hot curry and season with salt and pepper. Sprinkle with roasted peanuts. Serve with Basmati rice

Nutrition Facts

KCAL
630 kcal

CARBS
81 g

FATS
21 g

PROTEINS
31 g