Vegan paprika-kohlrabi curry with potatoes and roasted chickpeas

Ingredients for 3 servings:

• 2 bell peppers, red
• 1 m.-large kohlrabi
• 5 spring onions
• 450 g potatoes, mainly waxy
• 15 g ginger root
• 5 g chilli, frozen
• 700 ml water
• 1 can coconut milk, approx. 400 g
• 2 tbsp miso paste, dark
• 2 tsp, leveled vegetable stock powder
• 1 tbsp, leveled curry powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tbsp lime juice
• 2 tbsp sesame seeds
• 2 tbsp sesame oil for frying
• 1 can chickpeas, approx. 400 g
• 2 tsp, leveled curry powder
• 1 tsp smoked paprika powder
• ¼ tsp cumin powder
• 1 tbsp vegetable oil for frying
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the bell peppers, remove the stems, cores, and white inner pith, and cut into bite-sized pieces. Peel the kohlrabi, cut into thin slices, and then into thin strips. Peel the potatoes and cut into small cubes. Wash the spring onions, trim off the root ends, and cut into rings, separating the white and green parts. Scrape the skin off the ginger with a spoon and finely dice the ginger. Drain the chickpeas in a sieve and rinse briefly. Season with curry powder, paprika powder, cumin powder, and salt to taste, and mix. Heat the sesame oil in a high-fat pan or wok. Then add the potatoes, bell peppers, kohlrabi, ginger, chili pieces, and the white rings of the spring onions and stir-fry for about 5-6 minutes. In a wok, be a little more careful with the heat so nothing burns. Pour in the water and bring to a boil. Add the vegetable stock powder, curry powder, turmeric powder, and coriander powder and cook uncovered over medium-high heat for about 10-12 minutes, until the vegetables are as soft as you like them. Meanwhile, roast the chickpeas in another pan with a little oil over medium-high heat for about 15 minutes, swirling the pan occasionally to prevent the chickpeas from getting too brown on one side. Once the vegetables are tender, add the coconut milk, stir in the miso paste, and simmer for another 2-3 minutes. Towards the end of the cooking time, add the green rings of the spring onions and season with lime juice. Serve the curry and sprinkle the roasted chickpeas on top. Finally, sprinkle with toasted sesame seeds. Note: The chickpeas can also be roasted in the oven. To do this, toss them with the oil after seasoning and spread out on a baking sheet. Since they take about 30-40 minutes to cook in the oven at 180°C (top/bottom heat), you need to put them in the oven right at the beginning so that everything is ready at about the same time. The ingredients in this dish are a journey across Asia, with Vietnamese, Indian, Chinese, and Japanese influences.