Beetroot curry with chickpeas and young peas

Ingredients for 3 servings:

• 250 g onion(s), red, peeled
• 40 ml rapeseed oil, alternatively another neutral oil
• 2 garlic cloves
• 1 tbsp mustard seeds
• 1 tbsp Madras curry powder
• 400 ml coconut milk, unsweetened
• 250 g chickpeas, from the can, without salt and sugar
• 250 g beetroot, pre-cooked
• 200 g peas, frozen or fresh (young peas)
• 1 tsp Allspice d’Espelette or chili powder
• 1 tsp cinnamon powder
• ½ bunch parsley, flat
• ½ bunch chives
• 3 eggs, soft-boiled

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Slice the red onions into medium-thin rings or half rings. Slowly sauté the onions in a large pan with the oil until they begin to soften. Add the finely chopped or crushed garlic and mustard seeds and sauté briefly. Sprinkle the curry powder over the mixture and toast until it releases its aroma. Use more or less curry powder, depending on your taste. Deglaze everything with the coconut milk and bring to a boil briefly. Add the chickpeas. Quarter or roughly dice the beetroot, depending on its size, and add them as well. Pour in a little of the beetroot liquid, but not too much, so it doesn’t become too acidic. Bring everything to a simmer. Add the cinnamon powder and piment d’Espelette, or alternatively, chili powder. Simmer gently for a few more minutes. Season the dish to taste so that the desired spiciness balances the sweetness of the coconut milk, chickpeas, and peas, and the acidity of the beets. Stir in the finely chopped parsley at the very end. Serve the curry in deep plates, adding basmati rice if desired. Peel the soft-boiled eggs, cut them in half, and arrange them on top of the curry. Finely chop the chives and sprinkle them on top.