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Indian Chickpea and Bell Pepper Curry | Chana Shimla Mirch
(0)
35 min
Under an hour
Gurkerl Küche
Ein wunderbar aromatisches indisches Curry mit zarten Kichererbsen und fruchtigem rotem Paprika in einer würzigen Paradeiser-Gewürzsauce. Perfekt serviert mit feinem Basmatireis.
Preparation method
Preparation
Wash, core, and cut the red bell peppers into bite-sized pieces. Peel and finely chop the onion, garlic, and fresh ginger. Drain the chickpeas in a sieve and rinse thoroughly with cold water.
If you would like to serve naan bread with it, preheat the oven to 180 °C top/bottom heat to briefly warm up the flatbreads later.
Cooking the Curry
Heat the vegetable oil in a large pan or braising pot. Sauté the chopped onion over medium heat until translucent. Then add the garlic and ginger and sauté for about 1 minute until fragrant.
Chef's tip
Tip: A dollop of creamy plant-based yoghurt or sour cream perfectly rounds off the curry's delicate spice. Warm naan bread straight from the oven also pairs wonderfully with it.
Ingredients
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