Summer Curry

BELOW MAKES 4 Servings 

Preparation time: 20 minutes


2 Tbsp oil

2 onions

4-6 young carrots (150 g) (cut into four, lengthwise)

2 bay leaves

4 cups / 400 g large zucchini cubes

2 tiny chilies

3 large garlic cloves

1 heaping Tbsp curry powder

2 cups / 470 ml boiling water

14 oz / 400 g canned coconut milk

14 oz / 400 g canned chickpeas

1 ½ tsp salt

1 Tbsp soy sauce or tamari

+ rice for serving


Heat up a thick-bottomed pot and pour some oil in it. Add chopped onions and a pinch of salt. Cook for a couple of minutes. Add carrot sticks and bay leaves. Cook for a minute. Add zucchini cubes, whole chilies and whole garlic cloves. Cook for a couple of minutes. Add curry powder and cook for another minute. Add boiling water. Cover the pot with a lid and let the curry boil on a medium heat for 10 minutes. Add coconut milk and drained chickpeas along with salt and soy sauce or tamari. Stir and cook for another five minutes. Remove the heat. Keep in mind that the curry will thicken a bit after cooking, so I recommend you to let it sit for a few minutes before serving it.