FRIJE

Name: Potato, carrot, and chickpea curry with coconut milk
Prep time: 15 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 400 g of potato; 500 g of carrot; 1 onion; 2 tablespoon of olive oil; 2 teaspoon of curry powder; 4 teaspoon of tomato paste; 20 cl of coconut cream; 1 small chickpeas (canned, drained weight); 70 cl of water; 2 teaspoon of ground coriander; salt (according to taste); pepper (according to taste)

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Potato, carrot, and chickpea curry with coconut milk

Vegetarian Vegan Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 45 minutes

Cost per serving: 0,74 €

Energy: 369 kcal / serving

Instructions

1. 1. Peel and cut the carrots into slices. Peel and cut the potatoes into cubes.

Peel and finely chop the onion.
2. 2. Sauté the finely chopped onion with salt and curry in a little olive oil.
3. 3. Add the carrots and potatoes. Sauté them for 4 to 5 minutes.
4. 4. Add the tomato paste, coconut cream, and chickpeas.

Mix and add enough water to cover the vegetables in the sauté pan.
5. 5. Cover and cook over low heat, simmering gently for about 20 minutes.
6. 6. Serve hot as a main dish, garnished with a few sprigs of coriander to add some freshness.