Chickpea & Coconut Curry with Rice
Creamy chickpea curry with coconut milk, carrots, and warming spices.
Total
40 min
Prep
10 min
Cook
30 min
Serves
2
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Recipe serves 2
Ingredients
- 1 can (400g), drained chickpeas
- 1 can (400ml) Coconut Milk
- 2 sliced carrots
- 1 diced onions
- 1 tbsp Curry
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 2 tbsp tomato puree
- 1 tbsp rapeseed oil
- 1/2 tsp salt
- 120 g Jasmine Rice
Instructions
- 1
Cook rice according to package directions.
- 2
Heat oil, sauté onion and carrots for 5 minutes.
- 3
Add curry, cumin, coriander, and garlic powder; toast 1 minute.
- 4
Stir in tomato puree, chickpeas, and coconut milk. Simmer 15-20 minutes until thickened.
- 5
Season with salt and serve over rice.
Nutrition per serving
Calories
640
32% of a 2,000 kcal day
| Protein | 16 g |
| Carbohydrate | 85 g |
| Fat | 26 g |
| Fiber | 12 g |
| Sugar | 9 g |
| Sodium | 640 mg |
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