Chickpea Curry with Coconut Milk

Name: Chickpea Curry with Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 200 g Rice; 400 g Canned chickpeas; 200 ml Coconut milk; 1 piece Onion; 200 g Canned crushed tomatoes; 2 cloves Garlic; 2 tsp Curry powder; 0.5 tsp Turmeric; 2 tbsp Oil; à volonté pinch Salt

Temps

30 min

Difficulté

facile

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

14 gProtéines

18 gLipides

54 gGlucides

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Etapes

1
Cook the rice in salted water (400 ml water for 200 g rice) for 18-20 minutes.
18 min
2
Peel and mince the onion, crush the garlic.
3 min
3
Heat the oil in a large pot or skillet. Sauté the onion and garlic for 3 minutes until tender.
3 min
4
Add the curry powder and turmeric, stir well, and cook for 1 minute to infuse the oil.
1 min
5
Pour in the crushed tomatoes and coconut milk. Add the drained and rinsed chickpeas. Simmer for 10 minutes.
10 min
6
Serve the curry over cooked white rice. Adjust seasoning if needed.
2 min