Ingredients:

1 tsp Garam Masala spice mix from COOKandGRILL

1 onion

2 cloves of garlic

1 piece of ginger

20 ml rapeseed oil

300 grams of carrots

½ tbsp red curry paste

30 grams of tomato paste

400 ml coconut milk

250 ml vegetable stock

250 ml tomatoes, strained

30 ml maple syrup

250 grams of rice

1 jar of chickpeas

½ tsp Pulled Pork Seasoning Mix from COOKandGRILL

250 grams of mushrooms

pumpkin seeds

Preparation:

Wash, peel and chop the vegetables. Heat oil in a large saucepan. Sauté onion, garlic and ginger until onion is translucent.

Add the chopped carrots and sauté for 5 minutes. Add the COOKandGRILL Garam Masala, the curry paste and tomato paste, stir well and sauté for another 3-4 minutes. Deglaze with vegetable stock, coconut milk and tomato passata, season with salt, pepper and maple syrup and simmer over medium heat for 30 minutes.

In the meantime, drain and wash the chickpeas and finely chop the mushrooms. Cook the rice. Then blend the curry in a blender or gently with a hand blender until creamy. Preheat the oven to 200 degrees top and bottom heat and line a baking tray with baking paper.

Put the drained chickpeas in a bowl together with the oil and the pulled pork spice mixture and mix. Then spread on the baking tray and bake in the oven for about 20-30 minutes until crispy. Fry the mushrooms for 5-8 minutes and season. Serve the garam masala curry with rice, mushrooms and chickpeas and top with pumpkin seeds to taste.