1organic pasture-raised egg or vegan egg replacement
1finely chopped spring onion
vegetable oil for deep frying
Place the oil, onions, garlic and ginger in a pan and fry over medium heat until the onions soften. Add the curry powder and turmeric and stir until the spices become aromatic.
Lower the heat, add the flour and gently stir but be careful not to burn. Add the carrots and vegetable stock, keep stirring. Then add the coconut milk and finish with the soy sauce. Simmer on low heat until the carrots are nice and soft. This should take around 30 mins.
Once the carrot has softened, you can use a stick blender to smooth out the sauce. Or serve as-is for a more chunky texture.
Make the Chickpea Fritters
Drain the chickpeas. In a small bowl, roughly mash them, add the egg, chopped spring onion and 1/4 cup of the breadcrumbs. Let it rest for a minute or two.
With your hands form them into a flat chicken nugget type shape. Then roll them in the breadcrumbs making sure to coat all sides well.
Shallow fry in roughly 1cm of oil on each side until golden. Try to keep the turning to once to minimise breaking.
Serve the curry with rice and a serving of Japanese pickled veggies (optional)
To make this recipe vegan without using egg replacement:Leave the egg out of the chickpea fritters and replace the breadcrumbs to go inside the fitters (not the crumbs around) with 1tbsp breadcrumbs and 1tbsp plain flour. Then crumb with golden breadcrumbs as outlined in the recipe and fry with 2-3 tbsp vegetable oil rather than shallow frying as the chickpea will disintegrate if you use too much oil.?