Clean the carrot, pepper and broccoli, chop coarsely and dice with Braun’s MultiQuick 9 XL food processor 2.0 l attachment using the dicing insert.
Peel the onion, garlic and ginger and finely chop in the 350ml chopper attachment.
Put the onion mixture and the curry powder in a non-stick pan and sauté for about 5 minutes
Skim the cream from the coconut milk and add it to the onion sauté. Simmer briefly over medium heat until small bubbles form.
Add the remaining vegetables and chickpeas to the pan and stir-fry in the curry sauce. Then add the remaining coconut milk and bring to the boil.
Then reduce the heat and simmer on a low heat for 10 minutes. Season to taste with lime juice and soy sauce. Serve the curry with sesame seeds and spring onions as desired.
Clean the carrot, pepper and broccoli, chop coarsely and dice with Braun’s MultiQuick 9 XL food processor 2.0 l attachment using the dicing insert.
Peel the onion, garlic and ginger and finely chop in the 350ml chopper attachment.
Put the onion mixture and the curry powder in a non-stick pan and sauté for about 5 minutes
Skim the cream from the coconut milk and add it to the onion sauté. Simmer briefly over medium heat until small bubbles form.
Add the remaining vegetables and chickpeas to the pan and stir-fry in the curry sauce. Then add the remaining coconut milk and bring to the boil.
Then reduce the heat and simmer on a low heat for 10 minutes. Season to taste with lime juice and soy sauce. Serve the curry with sesame seeds and spring onions as desired.
