Chickpea and Coconut Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 can chickpeas, drained weight approx. 265 g
- 250 g tomato (s)
- 1 zucchini
- 5 spring onion (s)
- 1 can coconut milk, approx. 400 ml
- 1 teaspoon curry paste, green, more or less depending on the spiciness
- 1 pinch (s) coriander
- 1 pinch (s) ginger
- 2 tablespoon vinegar, e.g. light balsamic vinegar
- some honey
- a bit salt
Print Recipe
Pin Recipe Instructions
- Cut the spring onions into rings. Cut the tomatoes and zucchini into cubes of the same size, about the size of the chickpeas.
- Fry the spring onions in a pan with a little oil. Add the tomato and zucchini cubes and fry for a few minutes. Meanwhile, season with coriander, ginger, salt and the curry paste. Drain the chickpeas, add and simmer briefly. Spoon the creamy, firm part of the coconut milk from the can and stir into the pan.
- If there is not enough liquid, some of the coconut water from the can can be added. If you like it even hotter, you can now add more curry paste. Then round off with vinegar and honey. If it tastes too intense, you can neutralize it with more coconut water and, if necessary, thicken it with a sauce thickener.
- Instead of ginger and coriander powder, you can of course use fresh ingredients. But then be careful with the amount, otherwise it will taste too strong.
- Basmati rice goes well with it.
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