Vegan Apple and Chickpea Curry

Finely chop onion. Core apples and cut into slices, not too thinly.

Heat coconut oil. Cook onions until translucent. Add apples and curry paste and stir carefully to distribute the paste all over the pan. Cook for about 3–4 minutes, while stirring often and taking care not too burn the curry paste.

Drain and rinse chickpeas.

Add vegetable stock and coconut milk to pan. Stir well, add chickpeas and bring to a boil. Let cook slowly, uncovered for 5–10 minutes until chickpeas are heated through and apples are softer but not mushy.

If your sauce is not thick enough, you can stir cornstarch with a little water until you get a paste. Whisk this paste in the boiling sauce and let cook for another minute. Adjust the taste with salt and pepper and sprinkle with chopped coriander leaves.

Serve with rice.