CHICKPEA AND VEGETABLE CURRY “HOT INDIA”

Hot India

vegan

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

For the curry:
250 g tomatoes
Salt
1 red pepper
2 red onions
(Red wine) vinegar
1 can / glass of chickpeas (approx. 400 g drained weight)
2 tbsp oil
1 tbsp Curry “Maharadja” (mild) from the “Altes Gewürzamt” (Old Spice Office)
1-2 tbsp TOMAMI Hot India
150 ml unsweetened coconut milk
2-3 teaspoons lime juice
40 g roasted cashew nuts
A few sprigs of coriander green (optional)
For the lentil-basmati:
125 g Basmati rice (e.g. Tilda)
50 g red lentils

INSTRUCTIONS

1. Prepare all the ingredients for the curry: Roughly dice the tomatoes and season with salt. Core the paprika, dice into bite- sized pieces and season with salt. Peel the onions. Dice one onion and season with salt. Cut the ther onion into fine wedges, season with salt and marinate with 1-2 dashes of vinegar.

2. Drain the chickpeas and rinse in cold water. Heat the oil in a saucepan or wok, sauté the paprika, diced onions and chickpeas for 2-3 minutes. Stir in the curry, then the diced tomatoes. Sauté for 2 minutes.

3. Mix TOMAMI Hot India with 200 ml of warm water and add to the curry. Simmer without a lid for 2 minutes. Stir in coconut milk and simmer without a lid for another 3 minutes. Season with salt and lime juice to taste.

4. Wash the rice, drain through a sieve and leave to soak in a small saucepan in 250 ml of cold water for 15 minutes. Mix in the lentils and bring to the boil. Simmer gently for 6 minutes, stirring from time to time.

5. Lightly salt the rice; bring the curry to the boil. Serve the curry with the onion wedges, coarsely mashed cashew nuts and plucked coriander greens and the rice.

Preparation time: 35 minutes

A recipe by Stevan Paul.