Vegetarian Indian Curry with Chickpeas and Tomatoes

Name: Vegetarian Indian Curry with Chickpeas and Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 300 g Tomatoes; 150 g Semolina; 400 g Chickpeas; 200 ml Coconut milk; 1 piece Onion; 1.5 tsp Curry powder; 1 tbsp Olive oil; 1 pinch Salt; 150 ml Water

Temps

30 min

Difficulté

facile

Ingrédients

Budget

~4-6 €

Working on muscle gain?

This recipe is high in protein. Calerys, on WhatsApp, tracks your calories and protein from a photo of your plate, to help you build muscle without the hassle.

Track my protein

Free · No sign-up · Reply in seconds

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

And on your plate?

These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.

Try it on WhatsApp

Free · No sign-up · Reply in seconds

3pers.

Vous avez besoin de

Vous avez peut-être cela chez vous

What about you — what’s your goal?

Etapes

1
Cook the semolina according to package instructions (usually 10 minutes) in boiling salted water. Set aside.
10 min
2
Thinly slice the onion and sauté it in hot oil in a Dutch oven or skillet for 3 minutes.
3 min
3
Add the curry powder, stir, and cook for 1 minute to infuse the oil with curry flavor.
1 min
4
Add the crushed tomatoes, drained chickpeas, and coconut milk. Salt lightly and simmer for 10 minutes.
10 min
5
Serve the curry over a bed of hot semolina.
2 min