-
Step 1/8
First, prepare the Mühlen fillet. Simply add 175 ml cold water and 2 tbsp rapeseed oil to the contents of the bag. Then leave the mixture to soak in the fridge for at least 30 minutes.
-
Step 2/8
Now cook the rice according to the instructions on the packet.
-
Step 3/8
Meanwhile, preheat a medium-sized pan and sauté the coconut oil, onions, garlic, ginger and carrots until translucent. Season the mixture with salt and pepper, cover the pan and cook for 5 minutes until the carrots are soft but still firm to the bite. Stir occasionally so that nothing burns.
-
Step 4/8
Add 1 teaspoon of garam masala, coconut milk, vegetable stock and maple syrup and mix everything well. Then cover the pan again and leave to simmer for 5 minutes.
-
Step 5/8
Pour the mixture into a high-speed blender and blend until you have a creamy sauce.
-
Step 6/8
In the same pan as in step 3, heat the remaining coconut oil, add the chickpeas and the Mühlen fillets with 1 teaspoon of garam masala. Stir everything well and fry for about 5 minutes until crispy.
-
Step 7/8
Cut the fillets into small strips and add them to the sauce along with the chickpeas. You can put a few chickpeas to one side as a topping.
-
Step 8/8
Now everything is ready! Just divide the rice between the plates, top with the chickpea curry and garnish with roasted chickpeas, fresh herbs and a fresh lime wedge. Enjoy!
Matching products
Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...