Chickpea Curry with Pilaf Rice
Temps
35 min
Difficulté
moyen
Ingrédients
10
Budget
~5-8 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
480 kcal
par portion
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Etapes
- 1
Begin cooking the rice: pour 400 ml of salted water into a saucepan, bring to a boil and add the rice. Reduce heat and let simmer covered for approximately 18 minutes.
18 min
- 2
Meanwhile, finely chop the onions and tomatoes.
5 min
- 3
Drain the canned chickpeas.
1 min
- 4
In a Dutch oven or large pan, heat the oil over medium heat and sauté the onions for 3-4 minutes until translucent.
4 min
- 5
Sprinkle the curry powder and mix well for 1 minute to release the flavors.
1 min
- 6
Add the tomatoes and chickpeas, then the coconut milk. Mix well.
1 min
- 7
Simmer over low heat for 10-12 minutes. Season with salt and pepper to taste.
12 min
- 8
Pour the curry into bowls and serve with the pilaf rice on the side.
2 min
