Homemade Vegetable and Chickpea Curry

Name: Homemade Vegetable and Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g Potatoes; 300 g Carrots; 400 g Tomatoes; 200 ml Coconut milk; 400 g Chickpeas; 150 g Onion; 2 tbsp Curry powder; 2 tbsp Oil; 5 g Salt; 2 g Pepper; 300 ml Water

Temps

45 min

Difficulté

facile

Ingrédients

Budget

~5-7 €

Eating anti-inflammatory?

This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.

Discover Calerys

Free · No sign-up · Reply in seconds

Valeurs nutritionnelles

Score santé

Moyen · /100

320 kcal

par portion

14 gProtéines

9 gLipides

45 gGlucides

Your real numbers, not the theory

Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.

Analyze my plate

Free · No sign-up · Reply in seconds

4pers.

Vous avez besoin de

Vous avez peut-être cela chez vous

What about you — what’s your goal?

Etapes

1
Peel and cut the potatoes into cubes, the carrots into sticks, and the onion into small dice.
10 min
2
Heat the oil in a pot. Sauté the onion for 3 minutes, then add the curry powder and mix well.
5 min
3
Add the potatoes and carrots, cook over high heat for 5 minutes.
5 min
4
Pour in the tomatoes (canned or fresh), coconut milk, water, and drained chickpeas. Season with salt and pepper.
3 min
5
Cover and simmer for 20-25 minutes over medium heat until the vegetables are tender. Stir occasionally.
25 min