Ingredients

Method

For the pealaffels:
• 275 g dried chickpeas, soaked
• 80 g fresh peas, blanched
• 1 T extra virgin olive oil
• 1 T lemon juice
• 2 spring onions, finely chopped
• 3 cloves garlic, minced
• 1 green chilli, chopped
• 1 t ground cumin
• 1 t ground coriander
• 2 T fresh coriander, finely chopped, plus extra to garnish
• 1 t baking powder
• salt, to taste
• sunflower oil, for frying
• basil, to garnish
• mint, to garnish
• spring onions, sliced, to garnish
For the curry:
• 1 T coconut oil
• 1 x 50 g sachet Woolworths korma curry paste
• 6 baby marrows, sliced into ribbons
• 1 x 400 ml can coconut milk
• 1 t fish sauce

Method

Ingredients

To make the pealafels, place the chickpeas, peas, olive oil, lemon juice, spring onions, garlic, chilli, cumin, coriander in a bowl and toss.

Pulse in a blender until chunky. Add the baking powder and salt and mix.

Working with damp hands, carefully roll into small balls or discs and place on a lined baking tray, then chill for 30 minutes.

Heat the oil in a large nonstick pan and fry the balls in batches. Return to the tray.

To make the curry, heat the oil in a pan. Add the paste and cook, stirring, for 2 minutes. Add the baby marrow and stir-fry for 1 minute. Add the coconut milk and fish sauce and simmer for 5 minutes.

Spoon the sauce into bowls and add the pealaffel. Garnish with basil, coriander, mint and spring onion.

Cook's note: Turn this recipe vegan by replacing the fish sauce with an equal measure (1 teaspoon) soy sauce and a generous squeeze of lime.

Browse more curry recipes here.