Carrot and Chickpea Curry

Name: Carrot and Chickpea Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 250 g Carrots; 200 g Canned chickpeas; 1.5 tbsp Curry powder; 1 piece Red onion; 200 ml Coconut milk; 200 ml Water; 200 g White rice; 10 g Fresh cilantro; 2 tbsp Olive oil; 1 pinch Salt

Temps

35 min

Difficulté

facile

Ingrédients

Budget

~5-8 €

Valeurs nutritionnelles

Score santé

Moyen · /100

320 kcal

par portion

10 gProtéines

8 gLipides

48 gGlucides

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Etapes

1
Cook the white rice according to directions. Meanwhile, peel and dice the carrots.
15 min
2
Heat the oil in a wok, add curry powder and sliced red onion, stir-fry for 2 minutes.
2 min
3
Add the carrots and drained chickpeas, pour in coconut milk and water. Simmer for 15 minutes.
15 min
4
Season with salt and pepper, then serve the curry over rice, garnished with fresh cilantro.
2 min