Colourful chickpea curry

STEP BY STEP

Let's make something delicious.

1. 01

   Place 30 g of the cashew nuts in a blending jug. Add the coconut milk, tomato purée, ginger, garlic and salt, and leave to soak for 10 minutes. Blend until smooth using a hand blender. Meanwhile, roughly chop the remaining cashew nuts and toast in a dry frying pan until golden brown.

2. 02

   Halve and deseed the chillies, then finely slice them. Finely slice the onion. Cut the green pepper into strips and dice the peeled carrot. Divide the broccoli into florets.

3. 03

   Marinate the vegan meat substitute in the soy sauce. Heat 2 tbsp rapeseed oil in a saucepan and gently fry the chillies and onion. Add the prepared vegetables and fry briefly. Season with pepper, cumin crushed in a mortar and curry powder, then deglaze with the vegetable stock. Pour in the prepared coconut milk mixture and cook over a reduced heat for 5–6 minutes.

4. 04

   Tip the chickpeas into a sieve, rinse, drain and add to the curry. Cook for a further 5 minutes. Meanwhile, heat the remaining oil in a frying pan and fry the vegan meat substitute until golden brown. Finish the curry with lemon juice and adjust the seasoning.

5. 05

   Dish up the vegetable curry, add the vegan meat substitute and garnish with the toasted cashew nuts and fresh coriander.

6. 06

   Cook the wholegrain basmati rice in salted water according to the packet instructions, then drain. Finish with lemon zest and juice, and serve.