Curry of Carrots and Chickpeas

Name: Curry of Carrots and Chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 400 g Carrots; 240 g Canned chickpeas; 2 tsp Curry powder; 200 ml Coconut milk; 200 ml Water; 1 piece Onion; 2 clove Garlic; 2 tbsp Oil; 1 pinch Salt; 1 pinch Pepper

Temps

35 min

Difficulté

moyen

Ingrédients

Budget

~5-9 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

16 gProtéines

12 gLipides

58 gGlucides

And on your plate?

These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.

Try it on WhatsApp

2pers.

Vous avez besoin de

Vous avez peut-être cela chez vous

Curious what your version really adds up to?

Once your dish is ready, snap a photo and send it to Calerys on WhatsApp. Answer in under 10 seconds.

Discover Calerys

Etapes

1
Peel and slice the carrots into rounds. Mince the onion and garlic.
5 min
2
Heat the oil in a Dutch oven and sauté the onion and garlic for 2 minutes.
2 min
3
Add the curry powder and stir well. Sauté for 1 minute.
1 min
4
Add the carrots and toss to coat well.
2 min
5
Pour in the coconut milk and water. Bring to a boil.
3 min
6
Reduce heat and simmer for 15 minutes until the carrots are tender.
15 min
7
Drain the chickpeas and add to the pot. Cook for 3 more minutes. Season to taste.
3 min