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 portions
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 €

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

3pers.

Vous avez besoin de

Vous avez peut-être cela chez vous

Curious what your version really adds up to?

Once your dish is ready, snap a photo and send it to Calerys on WhatsApp. Answer in under 10 seconds.

Discover Calerys

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.