Summary

Ingredients

• 2 small potatoes
• 1 small onion (s)
• 1 handful peas, frozen
• 300 g chickpeas
• 240 ml coconut milk
• 125 ml stock, vegan
• 1 ½ teaspoon curry paste, red
• Curry powder
• coriander
• 1 teaspoon agave syrup or a pinch sugar
• salt and pepper

For the side dish:

• 1 cup rice (Thai rice)
• 2 cup water

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Instructions

1. Put the rice and water in a small saucepan, bring to the boil, season with salt and continue to cook until cooked (approx. 10-15 minutes, information on the package).
2. Dice the potatoes and the onion. Measure and prepare the liquid ingredients.
3. Put the onions in a pan heated with oil and fry until translucent, then add the potatoes. Let everything cook for a few more minutes. Towards the end, add the curry paste to the pan and brown it briefly. Deglaze with stock and coconut milk. Bring the liquid to a simmer and add the chickpeas a short time later. Let everything simmer until the potatoes are done. Season the dish with curry paste, curry powder, coriander, agave syrup and possibly a little salt and pepper. Then add the frozen peas and heat briefly.
4. Serve the curry with the Thai rice.
5. Tip:
6. There is a lot of salt in the curry paste that I use. There are traces of wheat in my curry paste, so be careful or make it yourself.