Chickpea and coconut curry

Ingredients for 3 servings:

• 1 can chickpeas, drained weight approx. 265 g
• 250 g tomatoes
• 1 m.-large zucchini
• 5 spring onions
• 1 can coconut milk, approx. 400 ml
• 1 tsp curry paste, green, more or less depending on the spiciness
• 1 pinch of coriander
• 1 pinch of ginger
• 2 tbsp vinegar, e.g. light balsamic vinegar
• some honey
• some salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Slice the spring onions into rings. Cut the tomatoes and zucchini into equal-sized cubes, about the same size as the chickpeas. Sauté the spring onions in a pan with a little oil. Add the diced tomatoes and zucchini and fry for a few minutes. Meanwhile, season with coriander, ginger, salt, and the curry paste. Drain the chickpeas, add them, and simmer briefly. Spoon out the creamy, solid part of the coconut milk from the can and stir it into the pan. If there is too little liquid, you can also add a little of the coconut water from the can. If you like it even spicier, you can add more curry paste now. Then round it off with vinegar and honey. If the taste is too intense, you can neutralize it with more coconut water and thicken it again with a sauce thickener if necessary. Of course, you can use fresh ingredients instead of the ginger and coriander powder. Just be careful with the amount, otherwise it will taste too strong. Basmati rice goes perfectly with this.