Vegetable Curry with Coconut Rice

For the vegetable curry with coconut rice, prepare the coconut rice. Wash the ginger, cut into slices. Peel the onion, cut into quarters. Pour coconut milk into a pot, add onion and ginger, bring to a boil, season with salt.

Add rice and cook according to package directions. Just before serving, remove ginger and onion. Sprinkle with some freshly grated coconut, if desired.

Soak chickpeas overnight in plenty of water, then strain, add fresh water and cook until tender. Duration: about 30 minutes.

Peel and chop onions and garlic. Peel and grate ginger. Wash the bell bell pepper, cut in half, remove the core, cut the flesh into 5 mm wide strips. Wash and halve the pak choi.

Heat some oil in a pan, sauté onions until colorless. Add pak choi, bell bell pepper, ginger, garlic and bay leaves and sauté briefly.

Grind coriander and cumin in a mortar and add.

Pour tomato sauce with pieces, add turmeric. Bring to a boil, season with salt and freshly chopped piri-piri.

Add chickpeas, simmer briefly. Season to taste and serve the vegetable curry with coconut rice with fresh coriander.

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