Creamy Vegan Chickpea Curry

How to Make

1. 1

   Boil the rice. Rinse and cut up all the vegetables; coarsely chop onion and chili, finely chop garlic and grate the ginger

2. 2

   Fry the onion, garlic, ginger and chili in a deep pan in a little oil. Let it caramelize on medium-high heat for approx. 10 min.

3. 3

   Add all the spices and mix it up well until the spice settles.

4. 4

   Add tomato puree and mix well. Then stir in the chickpeas before pouring over the coconut milk. Lower to medium heat and cook for another 3-4 min.

5. 5

   Top with kasoori methi and mix well until you get a creamy consistency. Top with cilantro and serve with nan bread and rice.

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