Chickpea Coconut Curry

Ingredients

• 1 Aubergine
• 1 Zucchini
• 1 Carrot
• 1 Shallot
• 1 Garlic clove
• 10 g ginger (1 piece)
• 265 g chickpeas (canned, drained weight)
• 1 tbsp Coconut oil
• 0.5 tsp hot curry powder
• 250 ml coconut milk
• 1 tsp Lime juice
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash and dice the aubergine, zucchini and carrot. Peel and finely chop the shallot, garlic and ginger. Drain the chickpeas in a sieve.

2. 2.

   Heat oil in a pan or pot. Sauté the shallots, ginger, garlic and curry powder. Add the vegetable cubes and sauté for 10 minutes. Add the chickpeas and cook for another 5 minutes.

3. 3.

   Add coconut milk and lime juice and simmer for another 5 minutes. Season with salt and pepper.