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Coconut curry

with Langnese Bee Easy Mediterranean Honey

Ingredients for 4 persons

 

  • 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

Difficulty Easy
-
Total time
-
Preparation time
582
kcal per serving

Preparation

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.