- 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
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.