By Un citron dans la cuisine Main Course, Main Course, Main Course, Main Course 4. Europe, 4. Europe, 4. Europe, 4. Europe spicy, spicy, spicy, spicy
January 2, 2017
A scrumptious vegan dish, with flavours from India !
1Chop your onion finely
2Heat a little bit of oil in a pan and add the onion when the oil is hot
3After a few minutes, add the chickpeas and spices and fry until a little golden
4Finally add the coconut milk, tomato puree and red curry paste, ensure all ingredients are mixed together and add salt if needed.
5Cook for a further 15 minutes on low temperature. A lovely aroma should start filling the air: your curry dish is ready.
6Sprinkle with chopped fresh herbs and serve while still hot.
2 small cloves of garlic
400 g of chickpeas, cooked
1 teaspoon of cumin
1 teaspoon of ground coriander
½ teaspoon of ground ginger
1 teaspoon of curcuma
½ teaspoon of red curry paste
1 teaspoon of tomato puree
20 cl of coconut milk
Fresh parsley or coriander
Salt and a little amount of oil (sesame oil complements the dish very well)
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