Vegetarian chickpea curry

Ingredients for 5 servings:

• 1 head of cauliflower
• 5 carrots
• 2 bunch of spring onions
• 2 cans of chickpeas (400 ml each)
• 2 cans of coconut milk (400 ml each)
• 2 tsp curry paste (red Thai curry paste)
• 3 tbsp peanuts, unsalted
• salt and pepper
• cumin
• curry
• 2 tbsp oil
• 3 cloves garlic
• 1 tbsp flour or cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the cauliflower and cut into florets. Peel and slice the carrots. Clean the spring onions and cut into pieces about 0.5 cm in size. Finely chop the garlic. Roast the coarsely chopped peanuts without fat, then remove from the pot. Sauté the garlic and 2/3 of the spring onions in hot oil, add the curry paste and sauté briefly. Add the coconut milk and bring to a boil, then add the cauliflower, chickpeas, and carrots. Cover and cook everything over medium heat for about 15 minutes until tender. Season the curry with salt and the spices listed, adding more red curry paste if desired. Add the peanuts and remaining spring onions and serve. Serve with rice or bread.