Asian-Inspired Vegetarian Curry

Name: Asian-Inspired Vegetarian Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 portions
Cuisine: indienne
Ingredients: 400 ml Coconut milk; 300 g Canned chickpeas; 2 piece Onions; 2 piece Carrots; 1 piece Bell peppers; 2 tsp Curry powder; 2 clove Garlic; 10 g Fresh ginger; 20 ml Olive oil; 1 tsp Salt; 1 pinch Pepper; 300 g White rice

Temps

35 min

Difficulté

facile

Ingrédients

Budget

~7-10 €

Valeurs nutritionnelles

Score santé

Moyen · /100

320 kcal

par portion

20 gProtéines

12 gLipides

32 gGlucides

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Etapes

1
Cook the rice according to package instructions.
15 min
2
Mince the onions and garlic, grate the ginger, and cut the carrots and peppers into chunks.
5 min
3
Heat the oil in a pot or casserole, sauté the onions and garlic for 2 minutes.
2 min
4
Add the ginger and curry powder, stir for 1 minute to release the flavors.
1 min
5
Add the carrots and peppers, cook for 5 minutes over medium heat.
5 min
6
Pour in the coconut milk and drained chickpeas, simmer for 10 minutes.
10 min
7
Season with salt and pepper, serve over hot rice.