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Vegan
Garbanzocurry with chickpeas and coconut milk
A creamy vegan curry with chickpeas, cauliflower, broccoli and carrots. Coconut milk, curry, turmeric and lime create a rounded, fresh flavour.
◷ Over 60 minutees inklusive blötläggning
🍽 4 portioner servings
✦ Medel
YOU WILL NEED
Ingredients
- 400 ml dried chickpeas
- 1 yellow onion
- 1 garlic clove
- 1 green chilli
- 3 tbsp cooking oil
- 1 tbsp curry powder
- 1 tsp fresh or ground turmeric
- 2 cans coconut milk (400 g each)
- Zest and juice of 1 lime
- 2 carrots
- 1/2 cauliflower
- 1 broccoli
- Salt
- Fresh coriander
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Soak the chickpeas overnight and cook according to the packet instructions until tender. Drain. Chop the onion and slice the garlic and chilli. Fry in the oil with the curry powder and turmeric for a couple of minutes. Pour in the coconut milk and add the lime zest. Season with salt. Slice the carrots and divide the cauliflower and broccoli into florets. Add the vegetables and chickpeas to the pot. Simmer until the vegetables are tender but still have some bite. Finish with lime juice and fresh coriander.
A DELICIOUS FINISH
What should you serve with it?
🍷
Alcohol-freeCoconut and lime
Fresh lime echoes the curry’s acidity and balances the gentle sweetness of coconut.
🥂
ALCOHOL-FREE OPTIONSparkling water with lime.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
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