Country preference? Choose the preferred country to view local content and get a better experience.
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.
Tip: Serve with basmati rice or fried halloumi and if desired, fry with beef strips/chicken/shrimp.
Pro tip: It’s easy to make your own curry powder:
Lightly dry fry 1 tablespoon pepper, 1 tablespoon fennel seeds, 1 teaspoon cloves, 1 tablespoon cumin and 1 teaspoon coriander in a non-stick frying pan. Then put everything in Braun’s MultiQuick 9 coffee and spice grinder attachment with 2 tablespoons turmeric and 1 teaspoon chilli flakes and grind finely.
This recipe was prepared using Braun’s MultiQuick 9 (MQ 9195XLI).
A 350ml chopper is not necessarily needed but you can simply use the 500ml chopper attachment instead.
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.
