Potato and Chickpea Curry

Name: Potato and Chickpea Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Cuisine: indienne
Ingredients: 600 g Potatoes; 300 g Carrot; 400 g Canned chickpeas; 400 ml Coconut milk; 2 tsp Curry powder; 150 g Onion; 1 tbsp Olive oil; 1 pinch Salt; 1 pinch Pepper

Temps

35 min

Difficulté

facile

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

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Etapes

1
Peel and dice the potatoes, carrots, and onion into small cubes.
10 min
2
Heat the oil in a Dutch oven and sauté the onion for 2 minutes.
2 min
3
Add the curry powder and mix well.
1 min
4
Add the potatoes, carrots, and drained chickpeas.
1 min
5
Pour in the coconut milk, season with salt and pepper, and simmer for 20 minutes until everything is cooked through.
20 min