Summary

Ingredients

• 3 tablespoon olive oil
• 2 onion (s), diced
• 2 clove (s) garlic, diced
• 2 teaspoons, heaped curry powder
• 2 teaspoons, heaped turmeric
• 1 stick cinnamon
• 1 tablespoon flour
• 3 tablespoon tomato paste
• 250 ml orange juice
• 400 ml vegetable stock
• 750 g carrot (s), peeled and cut into pieces
• 2 cans chickpeas (68 g drained weight each)
• 0.5 ½ chilli pepper (s), red
• 1 mango (s), ripe, diced or
• 1 large banana (s), sliced

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Instructions

1. Heat the oil in a large saucepan and fry the onions and garlic until light brown. Add the spices, flour and tomato paste and roast while stirring.
2. Add the orange juice, stock, carrots and drained chickpeas and simmer everything in a closed saucepan over low heat for 10 minutes, until the carrots are cooked but still firm to the bite. Stir in the chilli pepper and mango (or banana). Season the curry again.
3. This goes well with couscous.