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Quick Chickpea Curry
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Quick Chickpea Curry

35 minServes 4Nutri-Score B€
from @abalancedbaddie1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • onion (chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • ginger (grated)Produce20 g
  • carrot (diced)Produce2 pieces
  • potato (peeled and diced)Produce2 pieces
  • curry powder (ground)Spices2 g
  • ground cuminSpices3 g
  • ground corianderSpices3 g
  • turmericSpices2 g
  • coconut milk (canned)Pantry400 ml
  • chickpeas (cooked, drained and rinsed)Pantry400 g
  • mushrooms (sliced)Produce200 g
  • cinnamon (ground)Spices1 g
  • spinach (fresh)Produce100 g
  • olive oilPantry15 ml
  • saltSpices4 g
  • rice (for serving)Grains240 g
  • lime (cut into wedges)Produce1 piece

per serving

Nutrition

390kcal

Carbs
53 g
Proteins
11 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan

step by step

Method

  1. Sauté the aromatics

    • Heat the olive oil in a large pan over medium heat.
    • Sauté the onion, garlic and ginger until soft and fragrant.
    Step 1

  2. Add the vegetables

    • Add the carrots and potatoes and sauté for a few minutes.
    Step 2

  3. Add the spices

    • Stir in the curry powder, cumin, coriander, turmeric and salt and cook until fragrant.
    Step 3

  4. Simmer the curry

    • Pour in the coconut milk.
    • Add the chickpeas, mushrooms and cinnamon and stir well.
    • Simmer until the vegetables are tender.
    Step 4

  5. Wilt the spinach

    • Turn off the heat and add the spinach.
    • Stir until the spinach wilts.
    Step 5

  6. Serve

    • Serve the curry with rice and lime wedges.
    Step 6
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