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Indian Carrot & Chickpea Curry | Aromatic & Vegan
(0)
35 min
Under an hour
Gurkerl Küche
Ein herrlich wärmendes indisches Curry mit zarten Karotten, proteinreichen Kichererbsen und aromatischer Kokos-Tomatensauce. Natürlich vegan und perfekt für den Herbst!
Preparation method
Preparation
Wash, peel, and cut the carrots into bite-sized slices. Peel and finely chop the onion, garlic, and ginger. Drain the chickpeas and rinse briefly with cold water.
For an even more intense roasted flavour, the carrots can be precooked on a baking tray in the oven at 200 °C top/bottom heat for about 12–15 minutes. Alternatively, sauté them directly in the casserole pot.
Cooking the Curry
Heat the vegetable oil in a large casserole pot. Sauté the chopped onion over medium heat for about 3–4 minutes until translucent. Add the garlic and ginger and sauté for 1 minute.
Chef's tip
For a crunchy topping, a few chickpeas can be roasted in the oven until crispy and sprinkled over the curry before serving.
Ingredients
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