Red Chickpea Curry with Vegetables and Buckwheat
Ingredients
- 70 g of Red Curry Paste
- 1 can of Chickpeas
- 1 can of coconut milk
- 2 small zucchinis
- 4 carrots
- 1 onion
- 2 cloves of garlic
- 4 tomatoes
Preparation
Chop the onion, press the garlic and cook them in your pan in a little bit of water.
Add the red curry paste and the rest of your vegetables.
Let this cook for 5 minutes.
Add the coconut milk and the drained and rinsed chickpeas.
Let the curry cook for another 15 minutes.
Serving ideas
Serve the curry with buckwheat soba noodles or alternatives like rice, rice noodles, or other Asian noodles.
Sprinkle with chopped parsley and celery leaves, add spring onions, and include a slice of lemon.
