Chickpea and Carrot Curry

Name: Chickpea and Carrot Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 portions
Cuisine: indienne
Ingredients: 300 g Carrot; 400 g Canned chickpeas; 200 ml Coconut milk; 1 unit Onion; 2 clove Garlic; 2 tbsp Curry powder; 2 tbsp Oil; 0.5 tsp Salt; 0.5 tsp Black pepper

Temps

30 min

Difficulté

facile

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Moyen · /100

280 kcal

par portion

18 gProtéines

11 gLipides

28 gGlucides

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Etapes

1
Cut the carrots into rounds, mince the onion, and chop the garlic.
5 min
2
Sauté the onion and garlic in a Dutch oven with oil for 2 minutes.
2 min
3
Add the curry powder and mix well, cook for 1 minute to release the aromas.
1 min
4
Add the carrots, rinsed and drained chickpeas, and coconut milk. Season with salt and pepper.
2 min
5
Simmer for 15-18 minutes until the carrots are tender. Adjust the seasoning as needed.
18 min