Thai/Indian vegetable curry as a basic recipe

Ingredients for 4 servings:

• 400 g chickpeas from the can
• 400 g tomatoes, chopped
• 200 ml coconut milk
• 250 ml vegetable stock with approx. 1/2 tsp vegetable stock powder
• 2 onions
• 2 bell peppers
• 250 g cauliflower, frozen
• 250 g broccoli, frozen
• 50 g peas, frozen
• 1 can of mushrooms, sliced, approx. 250 g, if desired.
• 50 g cashew nuts
• 2 tsp curry paste, yellow
• 2 tsp garam masala paste
• 1 tsp, heaped turmeric powder
• 1 tsp curry powder
• 2 pinches of cayenne pepper, possibly less
• 3 tbsp vegetable oil
• salt and pepper
• 1 chili pepper(s), if desired
• 1 bunch of spring onions, if desired

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Vegetarian. Can be expanded with chicken, beef, etc.

Thaw the frozen vegetables. Heat the oil in a medium saucepan and sauté the finely diced onions, chili pepper (if using), and bell peppers (cut into 2 cm pieces) for about 2-3 minutes. Then fry the mushrooms for about 5 minutes. Add the drained, chopped tomatoes, coconut milk, cashews, and vegetable stock. Cook for a few minutes, then add the drained chickpeas and thawed frozen vegetables. Simmer for about 12 minutes. Add the spices at the end, season well, and simmer for another 3-5 minutes. Serve with rice; in the meantime, prepare it according to the package instructions. Alternatively, you can also serve it with bread.