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Chickpea Curry

Vegetarian Vegan Public
Course: Side dish
Preparation time: 25 minutes
Cooking time: 5 minutes
Cost per serving: 1,56 €
Energy: 756 kcal / serving
Nutritional score:

Instructions

  • 1.   Cut the tomatoes into cubes and the carrot into slices. Peel and finely chop the onion, peel the garlic, remove the germ, and then crush it.
  • 2.   In a saucepan, heat a drizzle of olive oil and sauté the onion, garlic, and carrots.

    Cook for 5 minutes and add the tomatoes.
  • 3.   Cover and continue cooking for 5 minutes before adding the coconut milk, red lentils, and curry paste.

    Season with salt and mix everything together.
  • 4.   Continue cooking for 10 minutes and then add the chickpeas and a few fresh basil leaves.

    Simmer for 10 minutes.

    Serve the chickpea curry with rice, if desired.

Ingredients for servings

  • 400 g of chickpeas (canned, drained weight)
  • 2 tomatoes
  • 1 carrot
  • 1 onion
  • 40 cl of coconut milk
  • 1 garlic clove
  • 400 g of red lentil
  • 1 pinch of curry powder
  • 1 pinch of basil
  • 1 pinch of Espelette pepper
  • 1 tablespoon of olive oil
  • salt (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    756 kcal
    38 %
  • Fat
    26,13 g
    37 %
  • of which saturated
    17,87 g
    89 %
  • Carbohydrates
    70,63 g
    27 %
  • of which sugar
    7,48 g
    8 %
  • Protein
    38,79 g
    78 %
  • Fibers
    25,87 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.