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Red Curry with Chickpeas & Coconut Milk

Name: Red Curry with Chickpeas & Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 400 g Canned chickpeas; 200 ml Coconut milk; 250 g Canned crushed tomatoes; 1 medium Onion; 2 cloves Garlic; 2 tbsp Oil; 2 tsp Red curry paste; 100 ml Water; 1 tsp Salt; 1 pinch Pepper; 1 handful Fresh cilantro

A creamy and spiced vegetarian Indian curry with chickpeas, tomatoes, and coconut milk. Served over rice, it's a comforting and indulgent dish.

30 min2 servings380 kcalDifficulty: Easy

Ingredients

400 g Canned chickpeas
200 ml Coconut milk
250 g Canned crushed tomatoes
1 medium Onion
2 cloves Garlic
2 tbsp Oil
2 tsp Red curry paste
100 ml Water
1 tsp Salt
1 pinch Pepper
1 handful Fresh cilantro

Instructions

Step 1
Slice the onion and mince the garlic.
Step 2
Heat the oil in a pot and sauté the onion and garlic for 2 minutes.
Step 3
Add the red curry paste and stir well for 1 minute to lightly cook it.
Step 4
Pour the crushed tomatoes, water, and coconut milk into the pot.
Step 5
Drain the chickpeas and add them to the sauce.
Step 6
Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.
Step 7
Serve over white rice topped with fresh cilantro.

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