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Carrot and Chickpea Curry

Name: Carrot and Chickpea Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 250 g Carrots; 200 g Canned chickpeas; 1.5 tbsp Curry powder; 1 piece Red onion; 200 ml Coconut milk; 200 ml Water; 200 g White rice; 10 g Fresh cilantro; 2 tbsp Olive oil; 1 pinch Salt

A flavorful Indian curry with carrots and chickpeas, topped with red onion and fresh cilantro. Served over a bed of white rice.

35 min2 servings320 kcalDifficulty: Easy

Ingredients

250 g Carrots
200 g Canned chickpeas
1.5 tbsp Curry powder
1 piece Red onion
200 ml Coconut milk
200 ml Water
200 g White rice
10 g Fresh cilantro
2 tbsp Olive oil
1 pinch Salt

Instructions

Step 1
Cook the white rice according to directions. Meanwhile, peel and dice the carrots.
Step 2
Heat the oil in a wok, add curry powder and sliced red onion, stir-fry for 2 minutes.
Step 3
Add the carrots and drained chickpeas, pour in coconut milk and water. Simmer for 15 minutes.
Step 4
Season with salt and pepper, then serve the curry over rice, garnished with fresh cilantro.

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