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Indian Fennel & Chickpea Curry | Saunfia Chana Masala
(0)
40 min
Under an hour
Gurkerl Küche
Zart im Backrohr gerösteter Fenchel trifft auf nussige Kichererbsen, samtige Kokosmilch und wärmende indische Gewürze. Ein herbstliches Curry voller Wohlfühl-Aroma!
Preparation method
Roast the fennel in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Wash the fennel bulbs, remove the core, and cut into approx. 1 cm wide wedges. Set aside the delicate fennel fronds for garnish.
Spread the fennel wedges on the baking sheet, drizzle with 1 tbsp sunflower oil, and season with a pinch of salt and a little ground cumin. Roast in the preheated oven for approx. 18–20 minutes until the fennel is slightly caramelised around the edges and tender.
Prepare the curry sauce & cook the rice
Meanwhile, rinse the basmati rice under cold water and cook in lightly salted water according to package instructions for approx. 12 minutes until al dente.
Chef's tip
Roasting the fennel in the oven brings out a mild sweetness in the vegetable that pairs wonderfully with the aromatic spices of Indian curries.
For an even creamier result, add a spoonful of coconut yoghurt over the curry before serving.
Ingredients
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