Japanese chickpea, potato and carrot curry

Ingredients

For 1 serving

• Cooked chickpeas100 g
• Potatoes100 g
• Carrots80 g
• Onion60 g
• Apple40 g
• Curry powder2 teaspoons
• Rice flour1 tablespoon
• Vegetable broth250 ml
• Tamari1 teaspoon
• White rice40 g
• Peanut oil2 teaspoons

Contains: nuts, soy, celery,

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, chop the onion, peel the potatoes and carrots and cut them into roughly 2 cm chunks; peel and grate the apple.
3. Heat the groundnut oil in a saucepan over medium heat and fry the onion for 4 minutes, until soft and golden, then add the potatoes and carrots.
4. Stir in the curry powder and rice flour and toast for 1 minute, then pour in the vegetable stock a little at a time and add the grated apple.
5. Simmer over medium-low heat for 15 minutes, stirring now and then, until the potatoes are almost tender. Add the drained chickpeas and the tamari and cook for another 5 minutes, until the sauce is thick and velvety.
6. Serve the curry next to the rice.