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Chickpea and Coconut Milk Curry

Name: Chickpea and Coconut Milk Curry
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 400 g Canned chickpeas; 200 ml Coconut milk; 1 piece Onion; 2 tsp Curry powder; 2 clove Garlic; 10 g Fresh ginger; 200 ml Canned tomato; 2 tbsp Olive oil; 1 pinch Salt; 150 g White rice

A savory and creamy curry made with chickpeas, onions, and coconut milk. Served with white rice for a complete and comforting meal.

37 min2 servings420 kcalDifficulty: Easy

Ingredients

400 g Canned chickpeas
200 ml Coconut milk
1 piece Onion
2 tsp Curry powder
2 clove Garlic
10 g Fresh ginger
200 ml Canned tomato
2 tbsp Olive oil
1 pinch Salt
150 g White rice

Instructions

Step 1
Cook the rice according to package instructions.
Step 2
Slice the onion and garlic, grate the fresh ginger.
Step 3
Heat the oil in a wok or large pot and sauté the onion, garlic, and ginger for 2 minutes.
Step 4
Add the curry powder and cook for 1 minute. Pour in the canned tomato and coconut milk.
Step 5
Add the drained chickpeas and stir well. Simmer for 8-10 minutes. Season with salt and pepper.
Step 6
Serve the curry over hot white rice.

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