Vegan chickpea curry

Ingredients for 4 servings:

• 1 large onion(s)
• 3 large carrots
• 500 ml tomatoes, pureed
• 1 can chickpeas, approx. 400 g
• 1 can coconut milk approx. 400 ml
• 2 tbsp tomato paste
• 4 tsp curry powder
• 2 tsp turmeric powder
• 2 tsp cumin powder
• 1 tsp, heaped curry paste, yellow
• some salt and pepper
• some sunflower oil
• some water
• n. B. Rice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Finely dice the onion and sauté in sunflower oil until translucent. Briefly roast the tomato paste and curry powder. Halve the carrots, thinly slice them, and add them. Add the passata and coconut milk, and if it’s too thick, add a little more water. Season with turmeric powder, cumin powder, curry paste, salt, and pepper. Simmer over medium heat for about 30 minutes, until the carrots are tender (simmer for a little longer or less, depending on your preference). Meanwhile, cook the rice according to the package instructions. Drain the chickpeas in a sieve and rinse briefly under running water. Then add the chickpeas and simmer for another 5 minutes.