A Recipe for Chickpea curry | Debic

Ingredients

• 2 kg carrots
• brunoise
• 2 kg onions
• 150 g yellow curry paste
• 150 ml sunflower oil
• 100 g chickpeas
• in a can
• 1 kg butternut squash
• diced (2 x 2 cm)
• 1 l vegetable stock
• 800 ml coconut milk
• 200 ml Debic Culinaire Original
• 100 g creamed coconut
• 500 g basmati rice
• 1 l water
• 250 g coconut milk
• 1 kg tomatoes
• 2 red onions
• 30 ml red wine vinegar
• 20 g coriander
• salt and pepper
• 3 cucumbers
• 500 g Greek yoghurt
• 8 g cumin powder