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 portions
Cuisine: indienne
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 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

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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