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 servings
Cuisine: Indian
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 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

16 gProtéines

12 gLipides

58 gGlucides

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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