Spicy Chickpea Curry

Makes 4 servings, 1 serving: (330 kcal, 10 g protein, 24 g fat, 17 g carbs)

 

Ingredients:

• 1 cauliflower (ca. 800 g)
• 4 medium-sized carrots
• 2–3 spring onions
• 2 garlic cloves
• 1 can (425 ml) chick peas
• 2 tablespoons unsalted peanuts
• 1 tablespoon oil
• 1 teaspoon curry paste
• 1 can (400 ml) unsweetened coconut milk
• 1 tablespoon (10 g) cornflour
• salt and pepper
• ground cumin

Optionally you can also add peas, pumpkin, potatoes or fresh spinach. The calculated calories refer to the above listed ingredients only.

 

Preparation:

1. Clean and wash vegetables. Divide the cauliflower into florets. Cut the carrots in half and then cut them diagonally into smaller pieces. Peel the garlic and chop it finely.

2. Rinse the chick peas with cold water and let them drain. Coarsley chop the peanuts, roast them without fat in a big pot, take them out and put them aside.

3. Heat oil in a pot, sauté the spring onions with the garlic. Add curry paste and briefly sauté.  Add coconut milk and 1/4 l water and bring to boil. Add vegetables and chick peas and let everything simmer with a lid on for ca. 45 minutes.

4. Mix cornflour and water until smooth. Add to curry, stir and bring to boil. Then let it boil for 2-3 minutes. Season with salt, pepper, cumin and curry paste. Serve and enjoy!

 

Recipe source: www.lecker.de

Picture source: www.cooksillustrated.com