Chickpea and coconut curry

This recipe is a recommendation from our Advisor Caroline. 

8 stalks coriander, plucked

100 g onions, halved

30 g ginger, fresh, thinly sliced

2 cloves of garlic

30 g oil

1 tsp salt

½ tsp pepper

10 g brown sugar

1 tsp cumin, ground

1 tsp coriander, ground

½ tsp cardamom

2 tsp curry

50 g water

150 g tomato puree

400 g coconut milk

1 tin chickpeas, large (800 g), drained

200 g cherry tomatoes, halved

1. Put the coriander, onions, ginger and garlic into the mixing bowl, chop for 6 seconds/speed  5 and push down with the spatula.

2. Add the oil and sauté for 3 mins./120°C/speed 1.

3. Add the salt, pepper, sugar, cumin, ground coriander, cardamom and curry and cook for 1 min. at 120°C/speed setting 1.

4. Add the water, tomato purée and coconut milk, place the measuring beaker on the mixing bowl lid as a splash guard and cook for 20 min./100°C/speed 1.

5. Add the chickpeas and cherry tomatoes, replace the measuring beaker and place the cooking pot on the mixing bowl lid as a splash guard and cook for 7 min./100°C/counterclockwise/speed 1.

6. Season the chickpea and coconut curry to taste and serve with the rest of the coriander.