Chickpea curry

Chickpeas, red pepper, a touch of ginger and curry and creamy coconut milk, the table is set for a nutritious curry with exotic flavors that will definitely please the kids!

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20 min
6 to 8
20 min
Freeze for three months.

  • Ingredients

    • 30 ml (2 tbsp) canola oil
    • 1 small onion, chopped
    • ½ red pepper, chopped
    • 2 celery stalks, chopped
    • 30 ml (2 tbsp) fresh ginger, chopped
    • 2 cloves garlic, chopped
    • 2 cans of 400 ml coconut milk
    • 2 cans of 540 ml chickpeas, rinsed and drained
    • 15 ml (1 tbsp) curry powder
    • Salt and pepper from the mill

  • Preparation

    1. In a saucepan, heat the oil and cook the onions, pepper, celery and ginger for 1 minute.
    2. Add remaining ingredients and simmer uncovered for 20 minutes.

For the adventurers

Notes and tips

Replace the pepper and celery with 375 ml (1½ cups) leftover cooked vegetables.

Réaliser en Batch-Cooking