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Today: Coconut-Broccoli Curry

1. Cut ½ onion and 1 clove of garlic into cubes. Cook 14 oz (400g) chickpeas if you don’t want to use peas from the jar. Crush also 1 broccoli. Put ½ Tbsp potato starch in a small bowl and mix with 2 tbsp water.

2. Take a large pot and heat 2 tablespoons of olive oil over medium heat. Fry the broccoli, onion and garlic in it for 5 minutes. Then add 1.5 cups (400ml) coconut milk and simmer for 5 minutes. Then mix the ingredients with 2 tbsp (30g) red curry paste. Then add the chickpeas and bring to the boil. Finally add the potato starch-water mixture and let it boil for another minute. Serve the curry with Basmati rice. We wish bon appetit!


– 14 oz (400g) chick peas
– 1.5 cups (400ml) coconut milk
– 2 tbsp (30g) red curry paste
– 1 broccoli
– 1 clove of garlic
– ½ Onion
– ½ EL Potato starch
– olive oil
– Basmati rice to serve



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