Clean the beans, carrots and leek, cut into pieces or slices. Dice the garlic and pepper very finely, drain the chickpeas.
Heat a non-stick pan (add a little fat if necessary) and steam the vegetables in it for about 4 minutes. Then deglaze with coconut cream and broth, stir in the spices (except for the fresh coriander) and simmer on low heat until the vegetables are cooked firm to the bite. Season to taste and sprinkle with coriander leaves.
Goes well with Indian naan bread or basmati rice.
Tip: If you don`t want to do without meat, take a little fewer vegetables and steam chopped chicken breast fillet.