Chickpea curry

With rice, tomato salsa and cucumber relish

Debic Butternut squash Coconut milk


For 10 servings

Chickpea curry

2 kg carrots, brunoise

2 kg onions, brunoise

150 g yellow curry paste

150 ml sunflower oil

2,100 g chickpeas, in a can

1 kg butternut squash, diced (2 x 2 cm)

1 l vegetable stock

800 ml coconut milk

200 ml Debic Culinaire Original

100 g creamed coconut

8 limes, zest and juice

salt and pepper

Coconut rice

500 g basmati rice

1 l water

250 g coconut milk

Tomato salsa

1 kg tomatoes

2 red onions

30 ml red wine vinegar

20 g coriander

salt and pepper

Cucumber relish

3 cucumbers

500 g Greek yoghurt

8 g cumin powder

salt and pepper


Chickpea curry

Fry the onion, carrot and yellow curry paste in the sunflower oil.

Add the cubes of butternut squash and chickpeas and cook over low heat for 5 minutes, stirring continuously.

Add the vegetable stock and reduce to half.

Add the coconut milk, cream and creamed coconut and cook for another 20 minutes.

Season to taste with lime juice and zest, salt and pepper.

(preparation time: 5 minutes, cooking time: 30 minutes)

Coconut rice

Rinse the rice with cold water until the water runs clear.

Boil the rice in the water for 10 minutes until almost done.

Add the coconut milk and remove from the heat.

Leave to stand for 15 minutes.

Stir with a fork.

(preparation time: 2 minutes, cooking time: 25 minutes)

Tomato salsa

Roughly chop the tomatoes.

Chop the red onion into rings, cover with boiling water and add to the tomatoes.

Coarsely chop the coriander and mix everything with the vinegar.

Season to taste with salt and pepper.

preparation time: 3 minutes, cooking time: 0 minutes)

Cucumber relish

Grate the cucumbers and mix with the Greek yoghurt and cumin.

Season to taste with salt and pepper.

(preparation time: 2 minutes, cooking time: 0 minutes)