Chickpea and Mediterranean Vegetable Curry

Name: Chickpea and Mediterranean Vegetable Curry
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 3 portions
Cuisine: indienne
Ingredients: 250 g Semolina; 400 g Canned chickpeas; 200 ml Coconut milk; 3 piece Tomatoes; 150 g Fresh spinach; 1 piece Red bell pepper; 2 tbsp Olive oil; 1.5 tsp Curry powder; 1 piece Onion; 2 clove Garlic; 200 ml Water; 1 pinch Salt; 1 pinch Pepper; 1 tbsp Butter

Temps

32 min

Difficulté

facile

Ingrédients

Budget

~6-8 €

Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

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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