Egg and chickpea curry

Ingredients for 4 servings:

• 2 tbsp oil
• 2 cloves garlic, crushed
• 1 large onion(s), chopped
• 1 large carrot(s), sliced
• 1 apple, in pieces, peeled, pitted
• 2 tbsp curry, medium hot
• 4 cm ginger root, grated
• 2 tsp paprika powder
• 900 ml vegetable stock
• 2 tbsp tomato paste
• ½ small cauliflower, cut into florets
• 475 g chickpeas, from the can
• 30 g raisins
• 4 eggs, hard-boiled, quartered
• salt and pepper
• 10 cm cucumber(s), finely chopped
• 1 tbsp mint, fresh
• 150 ml natural yogurt

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Heat the oil in a large saucepan. Sauté the garlic, onion, carrot, and apple for 4-5 minutes until softened. Add the curry powder, ginger root, and paprika and fry for 1 minute. Top up with the vegetable stock and tomato puree. Add the cauliflower, chickpeas, and sultanas (or raisins) to the stock. Bring to a boil, reduce the heat, and simmer gently, covered, for 25-30 minutes, until the vegetables are tender. Whisk together the cornstarch and water and thicken the vegetables, stirring constantly. Cook for 2 minutes. Season to taste with the spices. For the dip: Mix the cucumber, mint, and yogurt in a small bowl. Divide the curry among four warmed plates and garnish with the eggs. Sprinkle with paprika. Garnish the cucumber dip with fresh mint and serve with the curry.