Chickpea and Carrot Curry

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 gr.can chickpeas (480 g drained)
  • 3 carrot (s)
  • 200 g mushrooms
  • 1 onion (s)
  • 2 tablespoon rapeseed oil
  • 300 ml chicken broth or vegetable broth
  • 2 tablespoon sour cream
  • 2 teaspoons, heaped curry powder
  • 1 teaspoon lemon juice
  • some stalks parsley
  • salt and pepper
Chickpea and Carrot Curry
Chickpea and Carrot Curry

Instructions

  1. Wash, peel and thinly slice the carrots. Peel the onion and chop it into fine cubes.
  2. Heat the oil in the pan. Fry the vegetables in the oil. Meanwhile, clean the mushrooms and cut them into slices, which are added to the carrots and onions after approx. 5 - 8 minutes. Fry for 4 minutes, then add the drained chickpeas.
  3. Let sizzle for another 5 minutes, stirring, until the mushrooms are cooked and the carrots are softer but still firm to the bite. Season with curry powder, salt and pepper.
  4. Then pour in the broth and stir in the sour cream. Finally, season with lemon juice and garnish with parsley.
  5. Prepared with vegetable broth, the dish is vegetarian.

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