Quick Vegetable and Chickpea Curry

Name: Quick Vegetable and Chickpea Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 250 g Carrots; 200 g Broccoli; 200 g Cauliflower; 400 g Canned chickpeas; 400 ml Coconut milk; 2 tbsp Red curry paste; 1 piece Onion; 2 tbsp Olive oil; 1 pinch Salt; 1 pinch Pepper; 0.5 piece Fresh lemon

Temps

35 min

Difficulté

facile

Ingrédients

Budget

~5-7 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

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Etapes

1
Cut the carrots into sticks, and the broccoli and cauliflower into small florets. Mince the onion.
5 min
2
Sauté the onion in olive oil in a pan for 2 minutes.
2 min
3
Add the curry paste and mix well for 1 minute to distribute the spices.
1 min
4
Add the carrots, broccoli, and cauliflower. Cook for 8 minutes, stirring regularly.
8 min
5
Pour in the coconut milk and drained chickpeas. Let simmer for 8 minutes.
8 min
6
Season with salt and pepper, add a squeeze of fresh lemon juice, and serve hot.
2 min