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Place water in a pan and bring to the boil. Add the rice and boil for approx. 20-25 minutes until the grains are cooked.
In the meantime, peel the carrots, garlic and onion and chop them using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert.
Separate the chilli from the seeds, wash the halves and chop using Braun’s chopper attachment (350 ml).
Heat the coconut oil in a pan, add the carrots, garlic, onion and chilli and sauté for 5 minutes.
Now add the tomatoes, chickpeas and coconut milk to the pan. Season everything with salt, pepper and curry.
Strain the rice in a sieve.
Wash the parsley and chop it finely using Braun’s chopper attachment (350 ml).
Portion the curry onto plates and sprinkle with parsley.
Place water in a pan and bring to the boil. Add the rice and boil for approx. 20-25 minutes until the grains are cooked.
In the meantime, peel the carrots, garlic and onion and chop them using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert.
Separate the chilli from the seeds, wash the halves and chop using Braun’s chopper attachment (350 ml).
Heat the coconut oil in a pan, add the carrots, garlic, onion and chilli and sauté for 5 minutes.
Now add the tomatoes, chickpeas and coconut milk to the pan. Season everything with salt, pepper and curry.
Strain the rice in a sieve.
Wash the parsley and chop it finely using Braun’s chopper attachment (350 ml).
Portion the curry onto plates and sprinkle with parsley.
