Malaysian vegetable and chickpea coconut curry

Ingredients

For 1 serving

• Cooked chickpeas110 g
• Cauliflower150 g
• Potatoes80 g
• Carrots50 g
• Coconut milk70 ml
• Vegetable broth200 ml
• Curry powder2 teaspoons
• Lemongrass10 g
• Garlic1 clove
• Onion50 g
• Peanut oil1 teaspoon
• White rice40 g
• Saltto taste

Contains: nuts, celery,

In season: October – March

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile chop the onion, garlic and the white part of the lemongrass; peel the potatoes and carrots and cut into 2 cm chunks; cut the cauliflower into small florets; rinse and drain the cooked chickpeas.
3. Heat the groundnut oil in a saucepan over medium-low heat and fry the onion, garlic and lemongrass for 3 minutes, until the onion is translucent; add the curry powder and toast for 30 seconds, until fragrant.
4. Add the potatoes, carrots and cauliflower, the coconut milk and vegetable stock and bring to the boil.
5. Cook over medium-low heat for 15 minutes with the lid ajar, until the potatoes are almost tender; add the chickpeas and cook for 5 more minutes, until the vegetables are tender and the sauce has thickened.
6. Serve with the rice.