Red Chickpea Curry with Vegetables and Buckwheat
Ingredients
- 70 g of red curry paste
- 1 can of chickpeas
- 1 can if 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 min and then add the coconut milk and the drained an rinsed chickpeas. Let the curry cook for another 15 min
I served the curry with buckwheat soba noodles, but you can certainly use rice, rice noodles or other asian noodles. I sprinkled chopped parsley and celery leaves with spring onions and a slice of lemon