Julie`s Chickpea and Bean Curry
by Editorial Staff
Summary
| Prep Time | 3 mins |
| Total Time | 3 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g reen beans
- 3 small carrot (s)
- 1 stick leek, (alternatively bunch spring onions)
- 3 cloves garlic
- 1 red pepper (s)
- 1 can chickpeas (400 ml)
- 1 can coconut cream (425 ml, unsweetened)
- 100 ml vegetable stock
- 1 pinch ginger, dried or freshly grated
- 1 teaspoon, heaped turmeric
- 1 teaspoon, heaped coriander, dried
- 1 tablespoon curry powder
- 1 pinch chili powder
- Salt and pepper, black
- Coriander green, fresh
Print Recipe
Pin Recipe Instructions
- Clean the beans, carrots and leek, cut into pieces or slices. Dice the garlic and pepper very finely, drain the chickpeas.
- Heat a non-stick pan (add a little fat if necessary) and steam the vegetables in it for about 4 minutes. Then deglaze with coconut cream and broth, stir in the spices (except for the fresh coriander) and simmer on low heat until the vegetables are cooked firm to the bite. Season to taste and sprinkle with coriander leaves.
- Goes well with Indian naan bread or basmati rice.
- Tip: If you don`t want to do without meat, take a little fewer vegetables and steam chopped chicken breast fillet.
- Another, delicious variant: sauté unsalted cashew nuts.
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