Chickpea Curry with Pilaf Rice

Name: Chickpea Curry with Pilaf Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 portions
Cuisine: indienne
Ingredients: 200 g Rice; 400 g Canned chickpeas; 1 medium Onions; 200 g Tomatoes; 200 ml Coconut milk; 2 tsp Curry powder; 2 tbsp Oil; 400 ml Water; 1 pinch Salt; 1 pinch Pepper

Temps

35 min

Difficulté

moyen

Ingrédients

Budget

~5-8 €

Valeurs nutritionnelles

Score santé

Moyen · /100

480 kcal

par portion

16 gProtéines

14 gLipides

68 gGlucides

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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