Vegan asparagus and coconut curry

Ingredients for 4 servings:

• 1 tbsp coconut oil
• 3 tsp curry paste, green
• 400 ml coconut milk
• 3 tsp vegetable broth, instant
• 3 tsp lime juice or lemon juice
• 2 tsp raw cane sugar
• 500 g chickpeas
• 500 g asparagus
• 500 g zucchini
• 4 tbsp coconut flour, alternatively any other flour
• 1 handful of basil leaves, fresh

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Soak the chickpeas for 12 hours, then cook (in the soaking water) for about 2 hours (or about 1 hour in a pressure cooker). Canned chickpeas are also suitable and do NOT need to be pre-cooked! Peel the asparagus and cut into approximately 2 cm long pieces. Wash the zucchini, also cut into approximately 2 cm long pieces and quarter them. Heat the coconut oil in a pan or saucepan and briefly fry the green curry paste. Deglaze with the coconut milk, add the vegetable stock powder, lemon/lime juice and sugar and stir to combine. Add the chickpeas and cook for about 10 minutes, then add the asparagus and zucchini and cook for another 10 minutes. Dust with flour and stir in. Sprinkle the basil leaves over the dish just before serving. Any type of rice goes very well with this.