Ingredients

Adjust Servings:

	380 g diced onions frozen
	35 g crushed garlic canned
	9 g ginger paste
	95 g rapeseed oil
	25 g curry powder
	560 g sliced carrots frozen
	315 g diced courgette frozen
	910 g cauliflower frozen
	315 g peas frozen
	1585 g crushed tomatoes
	794 g coconut milk
	1430 g chickpeas canned, drained
	64 g brown sugar
	35 g iodised salt

Nutritional information

412 kJ / 99 kcal

Energy

4,77 g

Fat

2,30 g

Saturated Fat

9,00 g

Carbohydrates

2,65 g

Fibre

3,25 g

Protein

0,62 g

Salt

Warming chickpea curry

Ingredients

380 g diced onions
frozen
35 g crushed garlic
canned
9 g ginger paste
95 g rapeseed oil
25 g curry powder
560 g sliced carrots
frozen
315 g diced courgette
frozen
910 g cauliflower
frozen
315 g peas
frozen
1585 g crushed tomatoes
794 g coconut milk
1430 g chickpeas
canned, drained
64 g brown sugar
35 g iodised salt

Directions

Portion size: 300 grams
Yield from 20 portion recipe: 6.000 kg

Vegan

Allergens: pea
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic, Contains Allergens

Carbon footprint per portion (curry 300 g and barley/oats 195 g): 0,5 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Heat the oil in a pot and add the onions, crushed garlic, ginger paste and curry powder. Saute for a moment.

Add the sliced carrots and heat for a moment.

Add the rest of the vegetables, tomato paste, coconut milk and chickpeas. Simmer while stirring occasionally until the vegetables have softened slightly. Season with brown sugar and salt. If you wish, you can add fresh coriander on top. Serve with cooked barley or oats.

Tip! When cooking for adults, you can also add some chilli into the curry.