DinnerMain Course

Hearty Chickpea Curry

Name: Hearty Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portioner
Cuisine: indian
Ingredients: 1 spsk. olive oil; 1 stk. yellow onion finely chopped; 3 fed garlic minced; 1 spsk. ginger grated; 1 tsk. ground cumin; 1 tsk. ground coriander; 0,5 tsk. turmeric powder; 1 tsk. garam masala; 400 g diced tomatoes canned; 400 ml coconut milk full-fat canned; 800 g chickpeas canned, drained and rinsed; 120 ml vegetable broth; 0,5 tsk. salt; 0,25 tsk. black pepper; 100 g fresh spinach packed; 2 spsk. fresh cilantro chopped (valgfrit)

This comforting chickpea curry is a flavorful and satisfying vegan main course. It features tender chickpeas simmered in a rich, aromatic tomato-coconut sauce with a blend of Indian spices. Perfect for a weeknight dinner.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 594 kcal

VeganskVegetariskGlutenfri

Klargøring

Ingredienser

1 spsk.olive oil
1 stk.yellow onion, finely chopped
3 fedgarlic, minced
1 spsk.ginger, grated
1 tsk.ground cumin
1 tsk.ground coriander
0,5 tsk.turmeric powder
1 tsk.garam masala
400 gdiced tomatoes, canned
400 mlcoconut milk, full-fat canned
800 gchickpeas, canned, drained and rinsed
120 mlvegetable broth
0,5 tsk.salt
0,25 tsk.black pepper
100 gfresh spinach, packed

garnish

2 spsk.fresh cilantro, chopped(valgfrit)

Udstyr

measuring cups · knife · cutting board · large pot · measuring spoons

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the yellow onion and sauté for 5-7 minutes until softened and translucent.
Ca. 7 min.
3
Stir in the garlic and ginger, cooking for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
4
Add the ground cumin, ground coriander, turmeric powder, and garam masala. Cook for 1 minute, stirring constantly, to toast the spices.
Ca. 1 min.
Kokkens note: Toasting the spices enhances their flavor.
5
Pour in the diced tomatoes, coconut milk, chickpeas, and vegetable broth.
Ca. 1 min.
6
Season with salt and black pepper.
Kokkens note: Adjust seasoning to your taste.
7
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
Ca. 20 min.
Kokkens note: Stir occasionally to prevent sticking.
8
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Ca. 3 min.
Kokkens note: The spinach will reduce significantly in volume.
9
Taste and adjust seasonings as needed.
10
Serve hot, garnished with fresh cilantro if desired.
Kokkens note: This curry pairs well with rice or naan bread.

Pr. portion

Næringsindhold

71%Score

Kalorier: 594,4kcal
Protein: 19,3g
Kulhydrat: 63g
Fedt: 36,3g
Kostfibre: 18,3g
Sukker: 15,1g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover chickpea curry in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop over medium-low heat, or in the microwave, until warmed through.