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Asian-Inspired Vegetarian Curry

Name: Asian-Inspired Vegetarian Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 portions
Cuisine: indienne
Ingredients: 400 ml Coconut milk; 300 g Canned chickpeas; 2 piece Onions; 2 piece Carrots; 1 piece Bell peppers; 2 tsp Curry powder; 2 clove Garlic; 10 g Fresh ginger; 20 ml Olive oil; 1 tsp Salt; 1 pinch Pepper; 300 g White rice

A creamy and aromatic curry with coconut milk, chickpeas, and vegetables. A comforting everyday recipe with Asian flavors, ready in 35 minutes.

35 min3 servings320 kcalDifficulty: Easy

Ingredients

400 ml Coconut milk
300 g Canned chickpeas
2 piece Onions
2 piece Carrots
1 piece Bell peppers
2 tsp Curry powder
2 clove Garlic
10 g Fresh ginger
20 ml Olive oil
1 tsp Salt
1 pinch Pepper
300 g White rice

Instructions

Step 1
Cook the rice according to package instructions.
Step 2
Mince the onions and garlic, grate the ginger, and cut the carrots and peppers into chunks.
Step 3
Heat the oil in a pot or casserole, sauté the onions and garlic for 2 minutes.
Step 4
Add the ginger and curry powder, stir for 1 minute to release the flavors.
Step 5
Add the carrots and peppers, cook for 5 minutes over medium heat.
Step 6
Pour in the coconut milk and drained chickpeas, simmer for 10 minutes.
Step 7
Season with salt and pepper, serve over hot rice.

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