Chickpea curry
Cooking time:
30 minutes
Active time:
30 minutes
Complexity:
Average
For those who love curry, prepared its new version.
4
Recipe for "Chickpea Curry"
Ingredients for 2 servings
tomatoes red
200 g
canned natural chickpeas
100 g
Creamy coconut drink
200 ml
onions shallot
1 pc.
garlic
2 cloves
fresh ginger
1 tbsp. spoon
tofu "Classic"
100 g
chicken breast fillet
100 g
seasoning without adding. salt "Exotic "
1 tbsp. spoon
ground turmeric
0.5 tsp
sunflower oil. high-olein
to taste
chili pepper
to taste
cilantro
to taste
salt
to taste
rice
for filing
Step 1/7
Cut the shallots into rings, garlic into plates, ginger into strips. At the chilli, remove the seeds, finely chop. You can adjust the sharpness of the curry by increasing or decreasing the amount of hot pepper.
Step 2/7
In a frying pan, heat a little sunflower oil, add shallots, sauté a little. Add the garlic, ginger and chilli, fry quickly until soft, stirring.
Step 3/7
Add the spice mixture and turmeric, stir, let the spices open the flavors for a few seconds.
Step 4/7
Add finely chopped tomatoes, salt and simmer for 2-3 minutes to give the tomatoes juice. Add the chickpeas, stir and add the coconut milk. Put out a little until thickened.
Step 5/7
For a vegetarian option, add the diced tofu and serve immediately.
Step 6/7
For the chicken option - add the chicken breast cut into very thin strips and cook in the sauce for about 5 minutes.
Step 7/7
Serve the curry with rice, cilantro and pita.
Ingredients for 2 servings
tomatoes red
200 g
canned natural chickpeas
100 g
Creamy coconut drink
200 ml
onions shallot
1 pc.
garlic
2 cloves
fresh ginger
1 tbsp. spoon
tofu "Classic"
100 g
chicken breast fillet
100 g
seasoning without adding. salt "Exotic "
1 tbsp. spoon
ground turmeric
0.5 tsp
sunflower oil. high-olein
to taste
chili pepper
to taste
cilantro
to taste
salt
to taste
rice
for filing
Nutritional value per 100 g
Calories
183 kcal
Proteins
6 g
Fats
13 g
Carbohydrates
13 g
Saturated fat
7 g
Dietary fiber
5 g
Added sugar
0 g
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