Chickpea stew with red curry and coconut milk
Tasty and easy to make chickpea stew.
Servings: 2
Calories: 788kcal
Ingredients
- rice
- 400 ml coconut milk
- 400 g chickpeas
- 1 pot of basil 10 g of fresh leaves
- 2 garlic cloves
- 1 onion
- 2 tbs red curry paste
- 0,5 tbs curry
- 200 g cocktail tomatoes
- the juice from 1/4 lime
- salt
Instructions
- Boil the rice according to the instructions on the package.
- Chop the onion and garlic and fry in oil.
- Add the coconut milk, curry, red curry paste and chickpeas.
- Chop the basil and add to the pot.
- Bring to a boil and let simmer for 5 minutes.
- Taste and add salt.
- Add the tomatoes and lemon juice and simmer for a few minutes until the tomatoes are soft.
- Serve with rice and top with fresh basil.
Nutrition
Calories: 788kcal | Carbohydrates: 72g | Protein: 24g | Fat: 49g | Saturated Fat: 39g | Sodium: 54mg | Potassium: 1320mg | Fiber: 18g | Sugar: 16g | Vitamin A: 3496IU | Vitamin C: 34mg | Calcium: 189mg | Iron: 14mg