Chickpea curry
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
Not for laughs, but for enjoyment. The chickpea curry is a simple and quick recipe for your stressful everyday life. Because no matter how little time you have: Your body deserves a delicious and healthy lunch. Even if you're on a vegan or gluten-free diet, you can enjoy this curry without hesitation!
Ingredients for
For the curry
480
g
chickpeas, cooked
70
g
onion
100
g
carrot
15
g
ginger
10
g
garlic
1
Tablespoon(s)
curry powder
1
Tablespoon(s)
tomato paste
1
Tablespoon(s)
soy sauce
1
Tablespoon(s)
sweet chili sauce
1
Teaspoon(s)
cardamom
1
Teaspoon(s)
fenugreek
400
ml
coconut milk
2
tomatoes
1
organic lime
3
Stem(s)
coriander, fresh
salt, pepper, chili, sugar to taste
Preparation
Prepare the curry
1
Finely chop the onions, carrots, ginger and garlic with the Multi Chopper and sauté in a little oil.
2
Add curry powder, tomato paste, fenugreek and cardamom and sweat briefly.
3
Deglaze everything with coconut milk. Drain the chickpeas and add them as well as the juice of one lime.
4
Bring everything to the boil and season with soy sauce, sweet chilli sauce, salt, pepper and chilli.
5
To garnish, roughly chop two tomatoes and roughly chop the coriander.
Ingredients for
For the curry
480
g
chickpeas, cooked
70
g
onion
100
g
carrot
15
g
ginger
10
g
garlic
1
Tablespoon(s)
curry powder
1
Tablespoon(s)
tomato paste
1
Tablespoon(s)
soy sauce
1
Tablespoon(s)
sweet chili sauce
1
Teaspoon(s)
cardamom
1
Teaspoon(s)
fenugreek
400
ml
coconut milk
2
tomatoes
1
organic lime
3
Stem(s)
coriander, fresh
salt, pepper, chili, sugar to taste
