Chickpea and Rice Curry

Name: Chickpea and Rice Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 portions
Cuisine: indienne
Ingredients: 250 g Rice; 400 g Canned chickpeas; 400 g Canned diced tomatoes; 1 medium Onion; 2 cloves Garlic; 2 tsp Curry powder; 200 ml Coconut milk; 2 tbsp Oil; 500 ml Water; 1 pinch Salt; 1 pinch Pepper

Temps

35 min

Difficulté

facile

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

14 gProtéines

13 gLipides

62 gGlucides

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Etapes

1
Bring salted water to a boil and cook the rice according to package directions. Set aside.
15 min
2
Meanwhile, slice the onion and mince the garlic.
3 min
3
Sauté the onion and garlic in oil in a pot for 2 minutes.
2 min
4
Add the curry powder and stir for 1 minute.
1 min
5
Add the diced tomatoes, drained chickpeas, and coconut milk. Simmer for 12 minutes.
12 min
6
Season to taste and serve the curry over hot rice.
2 min