Creado con IA
Quick Vegetable Curry
25 min 197 kcal por ración Fácil
Ingredientes
4 Raciones
- vegetable oil1 tablespoon
- onion1 medium
- garlic2 cloves
- curry powder1 tablespoon
- red bell pepper1 medium
- zucchini1 medium
- canned chickpeas200 grams
- coconut milk400 ml
- saltto taste
- pepperto taste
- chopped cilantro1 tablespoon
Preparación
- 1
Heat the vegetable 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 curry powder, and cook for another minute until fragrant.
- 4
Stir in the chopped red bell pepper and zucchini, and cook for 5 minutes until they start to soften.
- 5
Add the canned chickpeas and coconut milk, and bring to a simmer.
- 6
Season with salt and pepper to taste.
- 7
Let the curry simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.
- 8
Garnish with chopped cilantro before serving.
- 9
Serve hot with rice or naan bread.
