Asian Vegetable and Chickpea Curry

Name: Asian Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 250 g Carrots; 250 g Broccoli; 200 g Cauliflower; 250 g Chickpeas; 400 ml Coconut milk; 30 ml Olive oil; 20 g Curry paste; 1 pinch Salt; 1 pinch Pepper

Temps

35 min

Difficulté

moyen

Ingrédients

Budget

~7-9 €

Eating anti-inflammatory?

This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.

Discover Calerys

Free · No sign-up · Reply in seconds

Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

And on your plate?

These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.

Try it on WhatsApp

Free · No sign-up · Reply in seconds

3pers.

Vous avez besoin de

Vous avez peut-être cela chez vous

What about you — what’s your goal?

Etapes

1
Cut carrots into sticks, broccoli and cauliflower into florets.
5 min
2
Heat the oil in a large skillet over medium heat and add the curry paste. Cook for 2 minutes, stirring.
2 min
3
Add the carrots and sauté for 3-4 minutes.
4 min
4
Pour in the coconut milk and add the broccoli, cauliflower, and drained chickpeas.
2 min
5
Simmer over low heat for 15 minutes until the vegetables are tender. Season with salt and pepper.
15 min
6
Serve hot, optionally with cooked rice or quinoa.