Chickpea and Carrot Curry

Name: Chickpea and Carrot Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Cuisine: indienne
Ingredients: 400 g Canned chickpeas; 3 pieces Carrots; 1 piece Onion; 2 cloves Garlic; 400 ml Coconut milk; 2 tsp Curry powder; 2 tbsp Olive oil; 200 ml Water; 1 pinch Salt; 250 g White rice

Temps

35 min

Difficulté

moyen

Ingrédients

Budget

~6-9 €

Valeurs nutritionnelles

Score santé

Moyen · /100

320 kcal

par portion

20 gProtéines

12 gLipides

32 gGlucides

Your real numbers, not the theory

Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.

Analyze my plate

4pers.

Vous avez besoin de

Vous avez peut-être cela chez vous

Your version won’t be exactly this one

A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.

Send my photo

Etapes

1
Start cooking the rice in a pot with 500ml of water and a pinch of salt (15 minutes).
1 min
2
Peel and mince the onion and garlic. Peel and dice the carrots.
8 min
3
Heat the oil in a pan and sauté the onion and garlic for 2 minutes.
2 min
4
Add the curry powder and mix well for 30 seconds.
1 min
5
Add the carrots, drained chickpeas, coconut milk, and water. Simmer for 15 minutes.
15 min
6
Season with salt, pour the curry into bowls, and serve with rice.
2 min