Vegetable and chickpea curry
I love curries and I also love warm salads. This curry is one good!! Olive oil, spices, chickpeas, vegetables and coconut milk!! This dish is simply necessary for fasting (vegetarians), because it has a lot of benefits and vitamins.
Ingredients
Servings 4- pumpkin 200 g
- onion 1 pc.
- sweet pepper 2 pcs.
- fresh chili pepper 1 pc.
- garlic (clove) 4 pcs.
- rosemary (sprig) 1 pc.
- coriander 1/2 tsp. l.
- curry powder 2 tsp
- ground sweet paprika 1 tsp
- ground ginger 1/2 tsp
- ground cumin 1/2 tsp
- tomatoes in their own juice 400 g
- chickpeas 1 tbsp.
- cauliflower 300 g
- olive oil 2 tbsp. l.
- coconut milk 100 ml
- change 1 h. l.
Cooking
Step 1
Fry in olive oil for a couple of minutes. diced pumpkin.
Step 2
Add onion, chopped with feathers, and sweet pepper - cubes, fry for 2-3 minutes.
Step 3
Add finely diced chili peppers and fresh rosemary, cook 1 minute.
Step 4
Pour in all the spices and fry, stirring, for 1-2 minutes to reveal their aroma.
Step 5
Pour in the tomatoes in their own juice, mix. Add cooked chickpeas.
Step 6
Add cauliflower, disassembled into inflorescences, 1/2 tbsp. water, mix, salt and cook over low heat for 10 minutes.
Step 7
Add coconut milk, stir and cook for another 2-3 minutes. Enjoy your meal!!