Chickpea and Coconut Milk Curry

Name: Chickpea and Coconut Milk Curry
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 400 g Canned chickpeas; 200 ml Coconut milk; 1 piece Onion; 2 tsp Curry powder; 2 clove Garlic; 10 g Fresh ginger; 200 ml Canned tomato; 2 tbsp Olive oil; 1 pinch Salt; 150 g White rice

Temps

37 min

Difficulté

facile

Ingrédients

Budget

~5-6 €

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

420 kcal

par portion

26 gProtéines

16 gLipides

42 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

Free · No sign-up · Reply in seconds

2pers.

Vous avez besoin de

Vous avez peut-être cela chez vous

What about you — what’s your goal?

Etapes

1
Cook the rice according to package instructions.
15 min
2
Slice the onion and garlic, grate the fresh ginger.
3 min
3
Heat the oil in a wok or large pot and sauté the onion, garlic, and ginger for 2 minutes.
2 min
4
Add the curry powder and cook for 1 minute. Pour in the canned tomato and coconut milk.
2 min
5
Add the drained chickpeas and stir well. Simmer for 8-10 minutes. Season with salt and pepper.
10 min
6
Serve the curry over hot white rice.
2 min