RAW CURRY WITH CHICKPEA AND CUMIN CRACKERS

dinner

gluten-free

summer

Ingredients

Makes 2 serves

Time 10 minutes

SAUCE

50 g (2 oz) sunflower butter or white almond butter

1 tsp turmeric powder

1 tsp ground cumin

²/₃ tsp ground cardamom

²/₃ tsp ginger powder

½ tsp ground black pepper

1 garlic clove

dash of lemon juice

½ tsp sea salt

VEGETABLES

350 g (12 oz) rainbow carrots

2 handfuls of bean sprouts or pea shoots

2 handfuls of green peas, briefly cooked

2 handfuls of fresh coriander (cilantro) leaves

CRACKERS

1 cup (120 g) chickpea flour

1 Tbsp arrowroot powder

1 Tbsp cumin seeds

good pinch of sea salt

2 tsp coconut or sesame oil

Method

To make the sauce, use a hand blender to blend all the ingredients into a creamy mixture with 10 tablespoons hot water.

Cut the carrots lengthways into thin ribbons. Stir them into the sauce and leave to marinate.

To make the crackers, place the chickpea flour, arrowroot, cumin and salt in a bowl and stir together. Add the oil and 10 teaspoons of water drop by drop and knead into a sticky ball. Divide the ball into 4 portions.

Heat a frying pan over medium-high heat while you roll out the first ball into a cracker. The pan is ready when a drop of water sizzles right after you drop it in the pan. Make sure you have chickpea flour on your work surface, otherwise the pastry will stick. Take the first ball and roll it with your hands and a rolling pin until you have a thin disc or rectangle.

Place the cracker in the pan and wait 45–90 seconds until you see small bubbles appear and the colour change. Flip the cracker and cook for another 30–45 seconds. Remove it from the pan and repeat with the other crackers.

Add the bean sprouts, green peas and coriander to the carrot mix. Serve the curry sauce with the crackers.