Vegetable curry with chickpeas and raita

Name: vegetable curry with chickpeas and raita
Total time: 40 min
Yield: 4
Ingredients: 3 tablespoon peanut oil; 3 tablespoon sunflower oil; 4 shallot; 1 Red onion; 2 clove garlic; 1 Red pepper; 2 tablespoon Thai curry paste; 1 green pepper; 0.5 baking flour; 300 gram Broccoli; 1 zucchini; 400 gram peeled tomato; 100 milliliters vegetable stock; 100 milliliters herbal broth; 400 gram chickpea; flatbread; 250 milliliters Greek yoghurt for the raita; 250 milliliters full yogurt for the raita; 0.5 cucumber for the raita; 3 clove garlic for the raita; 1 teaspoon cumin powder (djinten) for the raita; hand fresh fresh mint for the raita; hand fresh coriander for the raita

Ingredients

3 tablespoon peanut oil
3 tablespoon sunflower oil
4 shallot
1 Red onion
2 clove garlic
1 Red pepper
2 tablespoon Thai curry paste
1 green pepper
0.5 baking flour
300 gram Broccoli
1 zucchini
400 gram peeled tomato

100 milliliters vegetable stock
100 milliliters herbal broth
400 gram chickpea
Flatbread
250 milliliters Greek yoghurt for the raita
250 milliliters full yogurt for the raita
0.5 cucumber for the raita
3 clove garlic for the raita
1 teaspoon cumin powder (djinten) for the raita
Hand fresh fresh mint for the raita
Hand fresh coriander for the raita

Directions

Heat the oil and fry the shallots, garlic and red pepper for 2-3 minutes. Put in the curry paste and bake for 1-2 minutes.
Add the pepper, cauliflower, broccoli and zucchini and stir-fry 3-4 minutes.
Mix the tomatoes with juice and stock and gently simmer for about 10 minutes.
Stir in the chickpeas and heat without cooking.
In the meantime, mix the ingredients for the raita. Serve the curry with flat bread and the raita.