Creato con AI
Creamy Chickpea, Celery and Green Bean Curry
40 min 591 kcal a porzione Facile
Ingredienti
4 Porzioni
- Canned chickpeas, drained480 g
- Green beans, chopped300 g
- Celery, sliced240 g
- Light coconut milk400 ml
- Canned diced tomatoes400 g
- Yellow onion, diced200 g
- Vegetable oil15 ml
- Mild curry powder20 g
- Garlic, minced12 g
- Fresh ginger, grated16 g
- Cooked basmati rice600 g
Istruzioni
- 1
Heat the vegetable oil in a large, deep skillet or saucepan over medium heat.
- 2
Add the diced onion and sliced celery. Cook for 6–8 minutes, stirring occasionally, until softened.
- 3
Add the minced garlic, grated ginger, and mild curry powder. Cook for 1 minute, stirring constantly, until fragrant.
- 4
Stir in the canned diced tomatoes and cook for 3–4 minutes, allowing the mixture to thicken slightly.
- 5
Pour in the light coconut milk and stir until evenly combined.
- 6
Add the drained chickpeas and chopped green beans. Bring the curry to a gentle simmer.
- 7
Reduce the heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until the green beans are tender and the sauce is creamy and slightly reduced.
- 8
Divide the cooked basmati rice among serving bowls and spoon the hot chickpea, celery, and green bean curry over the rice. Serve immediately.
