Curry Penne with Chickpeas and Coconut Milk

Name: Curry Penne with Chickpeas and Coconut Milk
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 200 g Penne; 200 g Canned chickpeas; 200 ml Coconut milk; 1 Onion; 150 g Cherry tomatoes; 20 ml Olive oil; 2 tsp Curry powder; à volonté Salt; à volonté Pepper; 150 ml Water

Temps

35 min

Difficulté

moyen

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

14 gProtéines

14 gLipides

62 gGlucides

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Etapes

1
Bring a saucepan of salted water to a boil for the pasta.
10 min
2
In the meantime, slice the onion and sauté it in a pan with olive oil (2-3 minutes).
3 min
3
Add the curry powder and mix well (30 seconds).
1 min
4
Pour in the coconut milk and water, add the drained chickpeas and cherry tomatoes cut in half.
2 min
5
Let the sauce simmer for 10-12 minutes over medium heat.
12 min
6
Add the penne to the boiling water and cook according to the package instructions.
11 min
7
Drain the pasta and stir it into the curry sauce, season to taste and serve hot.
2 min