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Indian Fennel & Chickpea Curry | Delicate & Aromatic
(0)
35 min
Under an hour
Gurkerl Küche
Cremiges indisches Curry mit aromatischem Fenchel, proteinreichen Kichererbsen und feinen Gewürzen in fruchtiger Tomaten-Kokos-Sauce – serviert mit lockerem Basmatireis.
Ingredients
Preparation method
Preparation
Wash the fennel, remove the core, and cut the bulbs into thin strips. Set aside the tender fennel fronds for garnishing later. Peel and finely chop the yellow onion, fresh garlic, and ginger.
Thoroughly rinse the chickpeas in a sieve under cold water and drain well. Cook the basmati rice in lightly salted water according to package instructions until tender.
Preparing the curry
Heat the vegetable oil in a deep frying pan or pot. Sauté the chopped onion, garlic, and ginger over medium heat for about 3 minutes until translucent.
Chef's tip
Fennel lends the hearty curry a naturally mild, slightly sweet note. For an especially creamy sauce, you can lightly mash a few chickpeas with a wooden spoon before serving.
Leftovers can easily be stored in the refrigerator for up to 3 days – once well-infused, the Indian spices unfold an even more intense flavour experience the following day.
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