Créé avec l’IA
Carlos L.W. Spicy Vegetable Curry
35 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- chickpeas1 cup
- coconut milk1 cup
- onion1 medium
- garlic2 cloves
- curry powder1 tablespoon
- turmeric1 teaspoon
- chili powder1 teaspoon
- olive oil1 tablespoon
- saltto taste
- pepperto taste
- fresh cilantrofor garnish
Instructions
- 1
Heat the olive oil in a large pan over medium heat.
- 2
Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add the minced garlic and sauté for another minute until fragrant.
- 4
Stir in the curry powder, turmeric, and chili powder, and cook for 1 minute to release the flavors.
- 5
Add the chickpeas and coconut milk to the pan, stirring to combine.
- 6
Season with salt and pepper to taste.
- 7
Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- 8
Remove from heat and garnish with fresh cilantro before serving.
- 9
Serve hot with rice or naan bread.
