Chickpea Curry

Name: Chickpea Curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Cauliflower (about 800 g); 4 medium-sized carrots; 2–3 Spring onions; 2 Garlic cloves; 1 can(s) (425 ml) Chickpeas; 2 TABLESPOONS unsalted peanut kernels; 1 TABLESPOON Oil; 1 TEASPOON Curry paste; 1 can(s) (400 ml) unsweetened coconut milk; 1 tablespoon (10 g) Cornstarch; 7-10 Tbsp salt and pepper; 7-10 Tbsp ground cumin

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Cauliflower (about 800 g)
4 medium-sized carrots
2–3 Spring onions
2 Garlic cloves
1 can(s) (425 ml) Chickpeas
2 TABLESPOONS unsalted peanut kernels
1 TABLESPOON Oil
1 TEASPOON Curry paste
1 can(s) (400 ml) unsweetened coconut milk
1 tablespoon (10 g) Cornstarch
7-10 Tbsp salt and pepper
7-10 Tbsp ground cumin

Directions

1
Clean or peel and wash the vegetables. Divide cauliflower into florets. Cut the carrots in half lengthwise and diagonally into pieces. Cut spring onions diagonally into pieces. Peel garlic and chop very finely.
2
Rinse the chickpeas with cold water and drain. Coarsely chop the peanuts, roast them in a large pot without fat, take them out.
3
Heat the oil in the pot. Sauté spring onions and garlic in it. Stir in 1 tsp. curry paste and sauté briefly. Add coconut milk and 1/4 l water and bring to the boil. Add vegetables and chick peas and cook covered for about 15 minutes.
4
Stir starch and 4-5 tablespoons of cold water until smooth. Stir into the curry, bring to the boil and simmer for 2-3 minutes. Season to taste with salt, pepper, cumin and curry paste. Serve the chickpea curry. Serve with rice or flatbread.