Carrot, ginger and coconut curry

Method

1. Peel the carrots and slice them into 1 cm rounds. Drain and rinse the chickpeas. Chop the onion finely, crush the garlic and grate the ginger.
2. Rinse the rice in a sieve, then put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, put the lid on and cook on the lowest heat for 12 minutes. Turn off the heat and leave the lid on.
3. Warm the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 7 minutes until soft, then stir in the garlic, ginger, cumin, turmeric and ground coriander for 1 minute.
4. Add the carrots, chickpeas, coconut milk and 100 ml of water. Bring to a simmer, cover, and cook for 20 minutes, until the carrots are tender.
5. Take the lid off and cook for 5 minutes to thicken. Squeeze in the juice of the half lemon and add salt and pepper to taste.
6. Chop the coriander. Fluff the rice with a fork and serve the curry over it, scattered with the coriander.

Tip Thirty grams of ginger sounds like a lot but it softens as it cooks. Keep the spare ginger in the freezer, where it grates more easily.

Photo made with AI.

From Nosha · nosha.app