Chickpea and Vegetable Curry

Name: Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 g Potatoes; 200 g Carrots; 150 g Mushrooms; 400 g Tomatoes; 400 ml Coconut milk; 400 g Canned chickpeas; 2 tsp Curry powder; 1 medium Onion; 2 tbsp Oil; 1 pinch Salt; 1 pinch Pepper

Temps

35 min

Difficulté

facile

Ingrédients

Budget

~6-9 €

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Valeurs nutritionnelles

Score santé

Bon · /100

280 kcal

par portion

12 gProtéines

8 gLipides

38 gGlucides

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Etapes

1
Finely mince the onion and cut the potatoes and carrots into small cubes.
8 min
2
Heat the oil in a large pot and sauté the onion for 2 minutes over medium heat.
2 min
3
Add the curry powder and stir well for 1 minute to release the aromas.
1 min
4
Add the potatoes, carrots, and diced mushrooms. Sauté for 3 minutes.
3 min
5
Pour in the coconut milk and tomatoes with their juices. Add the drained chickpeas.
2 min
6
Season with salt and pepper, and simmer for 15 minutes until the vegetables are tender.
15 min