Red Curry with Chickpeas & Coconut Milk

Name: Red Curry with Chickpeas & Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 400 g Canned chickpeas; 200 ml Coconut milk; 250 g Canned crushed tomatoes; 1 medium Onion; 2 cloves Garlic; 2 tbsp Oil; 2 tsp Red curry paste; 100 ml Water; 1 tsp Salt; 1 pinch Pepper; 1 handful Fresh cilantro

Temps

30 min

Difficulté

facile

Ingrédients

Budget

~4-5 €

Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

14 gProtéines

18 gLipides

42 gGlucides

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Etapes

1
Slice the onion and mince the garlic.
3 min
2
Heat the oil in a pot and sauté the onion and garlic for 2 minutes.
2 min
3
Add the red curry paste and stir well for 1 minute to lightly cook it.
1 min
4
Pour the crushed tomatoes, water, and coconut milk into the pot.
1 min
5
Drain the chickpeas and add them to the sauce.
1 min
6
Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.
15 min
7
Serve over white rice topped with fresh cilantro.
2 min