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Vegetarian Indian Curry with Chickpeas and Tomatoes

Name: Vegetarian Indian Curry with Chickpeas and Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 portions
Cuisine: indienne
Ingredients: 300 g Tomatoes; 150 g Semolina; 400 g Chickpeas; 200 ml Coconut milk; 1 piece Onion; 1.5 tsp Curry powder; 1 tbsp Olive oil; 1 pinch Salt; 150 ml Water

An authentic mild and indulgent Indian curry made with tomatoes, chickpeas, and coconut milk. Served with rice or semolina.

30 min3 servings420 kcalDifficulty: Easy

Ingredients

300 g Tomatoes
150 g Semolina
400 g Chickpeas
200 ml Coconut milk
1 piece Onion
1.5 tsp Curry powder
1 tbsp Olive oil
1 pinch Salt
150 ml Water

Instructions

Step 1
Cook the semolina according to package instructions (usually 10 minutes) in boiling salted water. Set aside.
Step 2
Thinly slice the onion and sauté it in hot oil in a Dutch oven or skillet for 3 minutes.
Step 3
Add the curry powder, stir, and cook for 1 minute to infuse the oil with curry flavor.
Step 4
Add the crushed tomatoes, drained chickpeas, and coconut milk. Salt lightly and simmer for 10 minutes.
Step 5
Serve the curry over a bed of hot semolina.

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