Chickpea Curry
Today I'm gonna show you a super fast, delicious curry with chickpeas and coconut milk. I served it with rice, but I could also imagine potatoes with it – or just the curry by itself. I hope you enjoy trying.-Nicole
You need
- 2 Onions
- 2 Cloves Garlic
- 400 g Rice
- 1 Can Chickpeas
- 1 TBSP Curry Powder
- 150 g Diced Tomatos
- 200 ml Coconut Milk
- 1/2 TSP Chili Flakes
- 1 Dash Lime Juice
- Salt, Pepper, Parsley
Here’s how to do it
- First, cook the rice in salted water according to the instructions.
- While the rice is cooking, drain the chickpeas in a sieve and rinse them with a little water.
- Next, chop the onions and garlic, and put them in a pot with some oil. Sauté until the onion becomes translucent.
- Add the curry powder, diced tomatoes, chickpeas and coconut milk. Mix well.
- Now, season with chili flakes, lime juice, parsley, salt and pepper.
- Now let everything simmer for 8 minutes.
- When the rice and curry are ready, divide the rice into bowls and pour the curry over it.
- Enjoy!
