2 servings
easy
30 minutes
Savoury and heartwarming. Delicious spicy curries come in many varieties. This is one of my favourite vegan dishes because it is so flavourful and I love to play with spices. Perfect for cold winter days, it is a winner at every family dinner. Because it is so easygoing and delicious I always make a lot of it. So there will be enough for the next day.
1. Prepare all the ingredients.
Chop the onion and cut in small pieces, peel and chop the two potatoes in approximately thumb thick cubes. Peel the two carrots and slice. Prepare the chickpeas, peas and coconut milk.
2. Fry onions, potatoes and carrots
Heat oil in a pot and fry the onions until they become translucent. Then add the chopped potatoes and carrots, roast them gently. They should become a little browned.
3. Season with curry paste
Add the 2-3 teaspoons of red curry paste, 2 teaspoons salt, a little pepper, ginger, tumeric, parsley, bay leaf and nutmeg.
4. Add coconut milk, chickpeas, peas. Let it cook
Pour the coconut milk in the pot, add chickpeas and peas and let it all together cook for at least 15 minutes - the longer the better. Now is the time to taste test add more spice, salt, pepper.
5. Garnish with roasted cashews, lemon and coriander. Enjoy!
