Chickpea and Carrot Curry

Name: Chickpea and Carrot Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 250 g Carrots; 400 g Canned chickpeas; 2 tsp Curry powder; 1 medium Onion; 200 ml Coconut milk; 2 tbsp Olive oil; 1 pinch Salt; 1 pinch Pepper

Temps

30 min

Difficulté

facile

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Moyen · /100

340 kcal

par portion

12 gProtéines

14 gLipides

42 gGlucides

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Etapes

1
Peel and slice the carrots into rounds. Finely chop the onion.
5 min
2
Heat the olive oil in a wok and sauté the onion for 2 minutes.
2 min
3
Add the curry powder and mix well. Sauté for 1 minute to bloom the spices.
1 min
4
Add the carrots and drained chickpeas. Pour in the coconut milk.
2 min
5
Simmer for 15 minutes until the carrots are tender. Season with salt and pepper.
15 min