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Indian Chickpea and Leek Curry | Creamy & Vegan
(0)
35 min
Quick
Gurkerl Küche
Wärmendes indisches Curry mit zarten Kichererbsen, feinem Lauch und aromatischer Kokos-Tomaten-Sauce. Perfekt serviert mit duftendem Basmatireis und im heißen Backrohr erwärmtem Brot.
Preparation method
Preparation
Thoroughly wash the leek, remove wilted outer leaves, and cut the leek into approx. 1 cm thick rings. Peel and finely chop the onion, garlic, and ginger. Drain the chickpeas in a colander and rinse with cold water. Cook the basmati rice in lightly salted water until al dente according to package instructions.
Cooking in the Pot
Heat the vegetable oil in a large pot or casserole dish. Sauté the chopped onion together with garlic and ginger over medium heat for about 3 minutes until translucent. Add cumin, turmeric, and garam masala, and toast while stirring for about 1 minute until the spices are wonderfully fragrant.
Add the leek rings to the pot and gently sauté for about 3–4 minutes. Then stir in the drained chickpeas, chopped tomatoes, and coconut milk. Season with fine salt.
Chef's tip
Tip for extra freshness: Grate a little organic lemon zest over the dish right before serving.
Leftovers reheat wonderfully the next day – the curry infuses and tastes almost even better reheated.
Ingredients
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