Vegetarian Chickpea Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 head cauliflower
- 5 carrot (s)
- 2 bunch spring onion (s)
- 2 cans 400 ml chickpeas
- 2 cans 400 ml coconut milk
- 2 teaspoon curry paste (red Thai curry paste)
- 3 tablespoon peanuts, unsalted
- salt and pepper
- cumin
- curry
- 2 tablespoons oil
- 3 cloves garlic
- 1 tablespoon flour or cornstarch
Print Recipe
Pin Recipe Instructions
- Clean the cauliflower and cut into florets. Peel the carrots and cut into slices. Clean the spring onions and cut into approx. 0.5 cm pieces. Finely chop the garlic.
- Roast the peanuts roughly chopped without fat, then take them out of the pot. Sauté the garlic and 2/3 of the spring onions in the hot oil, add the curry paste and sauté briefly.
- Add coconut milk and bring to the boil, then add cauliflower, chickpeas and carrots and cook everything covered for about 15 minutes over medium heat.
- Salt the curry and season with the specified spices, if necessary, sharpen with red curry paste. Add the peanuts and the remaining spring onions and serve.
- This goes well with rice or bread.
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