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Chickpea coconut curry

Chickpea coconut curry

Schwierigkeitsgrad

Low

Zeit

30 Minuten

Verfasser

Kerstin Getto

Zutaten

Portionen: 2

Ergibt:

0.5 bunch parsley
1 clove garlic
1 as needed red chilli pepper
1 as needed red onion
1 tbsp. coconut oil
1 tbsp. curry powder
120 grams jasmine rice
2 as needed carrots
200 grams chickpeas
200 ml coconut milk
400 grams tinned chopped tomatoes
to taste seasoning

Anweisungen

SCHRITT 1/8

Place water in a pan and bring to the boil. Add the rice and boil for approx. 20-25 minutes until the grains are cooked.

SCHRITT 2/8

In the meantime, peel the carrots, garlic and onion and chop them using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert.

SCHRITT 3/8

Separate the chilli from the seeds, wash the halves and chop using Braun’s chopper attachment (350 ml).

SCHRITT 4/8

Heat the coconut oil in a pan, add the carrots, garlic, onion and chilli and sauté for 5 minutes.

SCHRITT 5/8

Now add the tomatoes, chickpeas and coconut milk to the pan. Season everything with salt, pepper and curry.

SCHRITT 6/8

Strain the rice in a sieve.

SCHRITT 7/8

Wash the parsley and chop it finely using Braun’s chopper attachment (350 ml).

SCHRITT 8/8

Portion the curry onto plates and sprinkle with parsley.

This recipe was prepared using Braun’s MultiQuick 7 hand blender with its all-in-one food processor attachment and chopper attachment (350 ml).

Zurück zur Startseite
Rezepte
Chickpea coconut curry

Chickpea coconut curry

Das Rezept anzeigen

Schwierigkeitsgrad

Low

Zeit

30 Minuten

Verfasser

Kerstin Getto

Das Rezept anzeigen

Portionen:2

Ergibt:

Zutaten

Anweisungen

SCHRITT 1/8

Place water in a pan and bring to the boil. Add the rice and boil for approx. 20-25 minutes until the grains are cooked.

SCHRITT 2/8

In the meantime, peel the carrots, garlic and onion and chop them using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert.

SCHRITT 3/8

Separate the chilli from the seeds, wash the halves and chop using Braun’s chopper attachment (350 ml).

SCHRITT 4/8

Heat the coconut oil in a pan, add the carrots, garlic, onion and chilli and sauté for 5 minutes.

SCHRITT 5/8

Now add the tomatoes, chickpeas and coconut milk to the pan. Season everything with salt, pepper and curry.

SCHRITT 6/8

Strain the rice in a sieve.

SCHRITT 7/8

Wash the parsley and chop it finely using Braun’s chopper attachment (350 ml).

SCHRITT 8/8

Portion the curry onto plates and sprinkle with parsley.

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Chickpea coconut curry

Zutaten

Anweisungen

SCHRITT 1/8

SCHRITT 2/8

SCHRITT 3/8

SCHRITT 4/8

SCHRITT 5/8

SCHRITT 6/8

SCHRITT 7/8

SCHRITT 8/8

Chickpea coconut curry

Zutaten

Anweisungen

SCHRITT 1/8

SCHRITT 2/8

SCHRITT 3/8

SCHRITT 4/8

SCHRITT 5/8

SCHRITT 6/8

SCHRITT 7/8

SCHRITT 8/8

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