Name: Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Broccoli; 150 g Asparagus; 200 g Canned chickpeas; 200 ml Coconut milk; 100 ml Water; 2 tbsp Red curry paste; 1 piece Onion; 1 tbsp Oil; 1 pinch Salt

Temps

30 min

Difficulté

facile

Ingrédients

9

Budget

~3-5 €

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Valeurs nutritionnelles

53

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

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Etapes

1
Finely chop the onion and sauté in oil in a pot for 2 minutes.
3 min
2
Add the curry paste and cook for 1 minute, stirring.
1 min
3
Pour in the coconut milk and water, add the chopped vegetables and drained chickpeas.
2 min
4
Simmer for 15 minutes until the vegetables are tender.
15 min
5
Season with salt to taste and serve hot.
2 min