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Cooking
Chickpea Curry with Coconut Cream and Fresh Apple Juice
· 2 servings
Peel the lemongrass
Sauté finely chopped shallot, ginger, lemongrass and chili in oil. Peel the lemongrass and trim off the tough part - that's the narrow end.
Add the spices
Add cumin and a teaspoon of ground coriander. Make sure there's enough oil in the pan so the cumin doesn't burn.
Add tomato paste and chickpeas
Once the shallot and ginger have softened, stir in a tablespoon of tomato paste. Add the drained chickpeas, season with salt and cook for about 8 minutes.
Add tomatoes and apple juice
Add the chopped tomatoes and pour in the fresh apple juice. Toss in three bay leaves. Then simmer for 30 minutes.
Add the cream and season to taste
Finally, stir in the coconut cream along with a few more tablespoons of apple juice. Add more salt if needed. Take off the heat, add pepper and stir in fresh coriander.
Toast the bread
Drizzle a ciabatta or your favorite bread with olive oil and toast it in a pan until golden brown.
Serving
To finish, top the curry with a spoonful of set coconut cream and a drizzle of olive oil. If you like it spicy, add a pinch of chili.