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Yellow curry with chickpeas

Fully vegan curry recipe, with as much depth as all other curries have. You won’t be missing out on anything with this curry.

Makes 1250g.

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Allergens and dietary requirements

  • Celery
  • Vegan

Ingredients

1
carrot, cut in brunoise
1
onion, cut in brunoise
4
stalks
lemongrass
60
g
ginger
2
chilli peppers
4
cloves
garlic
2
tbsp
yellow curry paste
50
ml
sunflower oil
400
g
canned chickpeas
200
g
butternut squash, cut in cubes
450
ml
vegetable stock
250
ml
coconut milk
40
g
creamed coconut
2
limes, juice and zest
salt and pepper

Scale recipe

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