Vegan yellow curry with chickpeas and Răzvan red pepper salad

For fasting days, a simple and super flavorful vegan curry recipe.

INGREDIENTS

1 canned chickpeas 

2 carrots 

1 cup of capsicum salad Răzvan

3 cm ginger 

5 cloves of garlic 

1 tablespoon hot pepper 

100 ml coconut cream 

2 teaspoons yellow curry 

1 teaspoon salt 

2/3 cup water 

2 tablespoons of oil 

METHOD 

1. In a saucepan, I heated 2 tablespoons of oil and sauteed for 2 minutes the finely chopped ginger and garlic, together with the hot pepper. If you don't eat spicy food, you can reduce the amount of paprika or remove it altogether from the recipe.

2. Add the drained and rinsed chickpeas and the cleaned and cut carrots and continue to cook for 5 minutes. 

3. Add 2/3 cup water and let it boil together for 10 minutes or until the water is completely reduced. 

4. Add the capsicum salad, yellow curry and cook for another 5 minutes. Then add the coconut cream and cook for another 3 minutes.

5. I served with brown rice. For one serving, I boiled 1/3 cup of rice with 1 cup of water. When the water starts to boil, put the lid on and cook on low heat for 15 minutes, with the lid on. We continue to cook on high heat, without a lid, for another 15 minutes. Turn off the heat, cover the pot with a clean towel, then put the lid on and let it rest for 10 minutes. 

See photos on Instagram, Ariesa_Food or on the website at https://ariesa.ro/