Zucchini and Chickpea 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
- 150 g rice
- 1 shallot (s)
- 1 clove garlic
- 2 cm ginger
- some oil
- 2 potato (s)
- 2 carrot (s)
- 1 zucchini
- 1 can chickpeas
- 200 ml vegetable stock
- 200 ml coconut milk
- 3 tablespoon mango chutney or mango sauce
- 2 tablespoon curry powder
- salt
- pepper
- chili
- turmeric powder
Print Recipe
Pin Recipe Instructions
- Prepare the rice according to the instructions on the packet.
- Cut the potatoes, carrots and zucchini peeled or unpeeled into small pieces. Drain the chickpeas.
- Peel and finely chop the shallot, clove of garlic and ginger, then sauté in a little oil. Add the vegetable pieces and the chickpeas and sauté briefly, then deglaze with the stock and coconut milk. Simmer over medium heat for 20 minutes. Then season with mango sauce, curry and, to taste, salt, pepper, chilli and turmeric.
- Serve with the rice.
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