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Chickpea and Carrot Curry

Name: Chickpea and Carrot Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 250 g Carrots; 400 g Canned chickpeas; 2 tsp Curry powder; 1 medium Onion; 200 ml Coconut milk; 2 tbsp Olive oil; 1 pinch Salt; 1 pinch Pepper

A creamy vegetarian curry with chickpeas, carrots, and coconut milk. Served with rice or pasta for a complete and satisfying meal.

30 min2 servings340 kcalDifficulty: Easy

Ingredients

250 g Carrots
400 g Canned chickpeas
2 tsp Curry powder
1 medium Onion
200 ml Coconut milk
2 tbsp Olive oil
1 pinch Salt
1 pinch Pepper

Instructions

Step 1
Peel and slice the carrots into rounds. Finely chop the onion.
Step 2
Heat the olive oil in a wok and sauté the onion for 2 minutes.
Step 3
Add the curry powder and mix well. Sauté for 1 minute to bloom the spices.
Step 4
Add the carrots and drained chickpeas. Pour in the coconut milk.
Step 5
Simmer for 15 minutes until the carrots are tender. Season with salt and pepper.

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