Coconut curry

• 2 tbsp Langnese Bee Easy Mediterranean Honey

• 1 tbsp mustard seeds

• 1 tbsp turmeric

• 2 tbsp garam masala

• 100 g cashew nuts

• 4 onions

• 2 garlic cloves

• 1 lemon

• 1 can of coconut milk (400 g)

• 1 can of chickpeas – drained

• 1 broccoli head

• Freshly ground salt and pepper to season

1

Cut the broccoli into small rosettes and cook in boiling salted water for around 5–10 minutes. It should still be nice and crisp and bright green.

2

Plunge the rosettes into cold water, drain them, and stir them into the curry shortly before serving.

3

Remove the roots from the onions and garlic cloves, then peel and finely dice them.

4

Bring the Langnese Bee Easy Mediterranean Honey to a foam in a large pan over a medium heat and lightly brown the onions, garlic, mustard seeds, turmeric, and garam masala in it.

5

Add the chickpeas, cashew nuts, and coconut milk and leave everything to simmer for 30 minutes.

6

Season the curry with salt and pepper as well as the zest and juice from the lemon.

Tip:

Serve with rice, couscous, or some flatbread.