Chickpea curry

Name: Chickpea curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 pcs onion; 1 pcs garlic; 3 tbsp red curry paste; 400 g canned chickpeas; 400 ml coconut milk; 1 tbsp soy sauce; 2 pcs chopped tomatoes; 1 tsp brown sugar; 1 tbsp lime juice; 1 to taste fresh basil; 1 to taste cilantro; 800 g boiled rice; to taste salt; to taste black pepper

A dish of chickpeas simmered in coconut milk with spices, served with boiled rice.

Total: 25 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 753
Protein: 12 g
Fat: 25 g
Carbs: 123 g

Ingredients

for 4 servings

onion2 pcs
garlic1 pcs
red curry paste3 tbsp
canned chickpeas400 g
coconut milk400 ml
soy sauce1 tbsp
chopped tomatoes2 pcs
brown sugar1 tsp
lime juice1 tbsp
fresh basil1 to taste
cilantro1 to taste
boiled rice800 g
saltto taste
black pepperto taste

Method

7 steps

Heat oil in a pan over medium heat.
Add chopped onion and sauté until golden brown.
Add minced garlic and curry paste, stirring until the garlic is soft.
Pour in the coconut milk, add the chickpeas and soy sauce.
Bring to a boil and simmer for 10 minutes.
Add chopped tomatoes, sugar, and lime juice, and simmer for another 5 minutes.
Add chopped basil or cilantro, stir, and serve with boiled rice.