Chickpea and Mediterranean Vegetable Curry
Temps
32 min
Difficulté
facile
Ingrédients
14
Budget
~6-8 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
380 kcal
par portion
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Etapes
- 1
Mince the onion and garlic, dice the bell pepper, cut the tomatoes into cubes and chop the spinach.
5 min
- 2
In a wok or large skillet, sauté the onion and garlic in olive oil for 2 minutes.
2 min
- 3
Add the curry powder and mix well, then add the bell pepper, tomatoes and drained chickpeas.
2 min
- 4
Pour in the coconut milk and water, season with salt and pepper. Simmer for 10 minutes.
10 min
- 5
Add the spinach and cook for 2-3 minutes until wilted.
3 min
- 6
Meanwhile, pour the semolina into a pot with boiling salted water and butter. Let it sit for 5 minutes off the heat.
5 min
- 7
Serve the curry hot over a bed of steamed semolina.
1 min
