Chickpea and Rice Curry
Temps
30 min
Difficulté
facile
Ingrédients
10
Budget
~3-4 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
380 kcal
par portion
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Etapes
- 1
Bring salted water to a boil for the rice and cook covered for 12-15 minutes.
13 min
- 2
Peel and mince the onion finely.
3 min
- 3
Sauté the onion in hot oil in a Dutch oven for 3-4 minutes.
4 min
- 4
Add the curry powder and stir for 30 seconds.
1 min
- 5
Add the roughly chopped tomatoes, drained chickpeas and coconut milk.
1 min
- 6
Simmer for 10-12 minutes, season with salt and pepper.
11 min
- 7
Serve the curry with hot rice.
