This is one for all the fans of Asian cuisine. We think of you too, and that's why we pulled together this recipe for a chickpea curry, which will satisfy both vegans and carnivores. The combination of tastes and aromas is splendid, and it's filling too!
Nutrition (1 serving)
- 569,5 kcal
- 64 g carbohydrates
- 28 g fats
- 13,5 g protein
Per 4 portions
- 400 g ready to eat chickpea
- 1 onion
- 4 cloves garlic
- 1 tsp ginger
- 1 tsp coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp garam masala
- 400 ml coconut milk
- 2 tbsp olive oil
- salt
- 100 g tomato puree
- 600 g rice
Instructions
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Dice the onion, garlic and ginger finely. Heat oil in a saucepan and fry the ingredients until golden.
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Add ground coriander, cumin, turmeric and garam masala. Fry for two more minutes until the seasoning coats the onion mixture.
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Add your chickpeas and mix well until the chickpeas are fully coated in the seasoning.
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Add the coconut milk and tomato puree and mix well. Cover with the lid and leave it to cook on medium heat for 15 minutes.
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Taste it and add salt and pepper. If needed, you can add more spices too.
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Serve it hot with fresh naan bread or rice.
