Ingredients
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50 g chickpeasdry
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15 g ginger
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2 cloves garlic
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½ pc chili
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1pc limezest
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120 g carrot
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80 g celery stalk
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200 g cauliflower
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200 g broccoli
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20 g olive oil
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½ tsp cuminground
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2 tsp ground curry
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½ tsp ground turmeric
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400 ml coconut cream
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50 ml water
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½ tsp salt
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10 g sesame seeds
Indian dishes are considered to be very spicy and hot. This recipe of vegetable curry can be claimed an adapted version, not too hot but with distinctive spicy flavour and fresh exotic touch. This light dish is ideal for summer and Lenten.