Créé avec l’IA
Quick Shrimp and Chickpea Curry
30 min 319 kcal par portion Moyen
Ingrédients
4 Portions
- shrimp, peeled and deveined1 lb
- coconut milk14 oz
- onion, chopped1 medium
- garlic, minced2 cloves
- curry powder1 tbsp
- ground cumin1 tsp
- olive oil1 tbsp
- chickpeas, drained and rinsed15 oz
- fresh cilantro, chopped0,5 cup
- saltto taste
- pepperto taste
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic, curry powder, and ground cumin. Cook for another 1-2 minutes until fragrant.
- 4
Pour in the coconut milk and bring to a simmer.
- 5
Add the chickpeas and cook for 5 minutes.
- 6
Add the shrimp and cook until they turn pink and are cooked through, about 3-4 minutes.
- 7
Season with salt and pepper to taste.
- 8
Stir in the chopped cilantro just before serving.
- 9
Serve hot with rice or naan bread.
