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Kadai Chana | Indian Chickpea and Bell Pepper Curry
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35 min
Quick
Gurkerl Küche
Aromatisches Kadai Chana: Zarte Kichererbsen und knackige rote Paprikastücke schmoren in einer würzigen Paradeiser-Masala-Sauce. Serviert mit duftendem Basmatireis und im Backrohr erwärmtem Naan-Brot – ein herrlich wärmender, pflanzlicher Herbstgenuss aus der indischen Küche.
Ingredients
Preparation method
Preparation
Peel and finely chop the onions, garlic, and ginger. Wash the red bell peppers, deseed them, and cut into bite-sized, approx. 2 cm pieces. Drain the chickpeas in a colander, rinse thoroughly with cold water, and drain well.
Preheat the oven to 180 °C top/bottom heat to briefly bake the naan bread until crispy later on.
Preparing the Kadai Curry
Heat the vegetable oil in a large braising pot or wok over medium to high heat. First, sauté the chopped onions for 3–4 minutes until golden. Add the garlic and ginger and sauté for 1 minute until fragrant.
Chef's tip
For an even creamier sauce, you can lightly mash a ladleful of chickpeas directly in the pot using a wooden spoon or potato masher.
If you love it traditionally spicy, cut a fresh green chilli into thin strips and sauté it together with the ginger and garlic.
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