It’s actually my own recipe, I write them down for friends 😀 In this case it’s made with chickpeas, but you can also cook it with lentils. I actually switch between both versions a lot.
Ingredients: (For 4 servings) 1 can of chickpeas or 100 grams of dried lentils (soaked overnight and boiled for 30 minutes), 1 zucchini, 3 carrots, 1 spring onion, 1 red onion, 400 grams of potatoes or sweet potatoes, 1 can of crushed or diced tomatoes, 1 can of coconut milk, 1 tablespoon of neutral oil
Spices: Salt, pepper, curry powder/paste, garlic powder or fresh, paprika powder, optional: sriracha or chili
Instructions: Peel and dice potatoes, carrots, zucchini, and red onion as needed, then sauté with oil in a pan (approximately medium to higher heat). After a few minutes, add crushed tomatoes and coconut milk, season generously, cover, and let simmer for 20 minutes over medium heat (recommendation medium heat) stirring occasionally. After 20 minutes, add spring onion and chickpeas, then cook for an additional 10 minutes with the lid closed. Done! Feel free to serve with rice or enjoy the curry on its own.
Enjoy your meal!
by justpizzacate
2 Comments
Pro tip: look for the really thick coconut milk. I usually test a few different ones out. If they are really thick and more like a cream cheese texture instead of liquid, it’s perfect. Curry will be really creamy
Looks really good, I’ll try it one day. Thanks for sharing!