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🍽️ Creamy Chickpea Curry with Lime

379 kcal · 30 min · 4 servings

Ingredients

• 300 g chickpeas (can; drained weight)
• 2 onions
• 2 garlic cloves
• 30 g ginger root
• 4 carrots
• 2 tbsp coconut oil
• 1 tbsp yellow vegan curry paste
• 1 tbsp curry powder
• 400 ml vegetable broth
• 250 ml coconut milk
• 200 g peas (freshly shelled or frozen)
• 2 organic limes
• salt
• pepper
• 1 handful Thai basil (5 g)

Instructions

1. 1. Open the can of chickpeas and rinse them under cold water. Let the water drain completely.
2. 2. Peel the onions, garlic, and ginger. Dice everything into very small cubes.
3. 3. Wash the carrots. Peel them and cut them in half lengthwise. Then slice the halves diagonally into bite-sized pieces.
4. 4. Pour the oil into a large pot and heat it over medium heat.
5. 5. Add the diced onions, garlic, and ginger to the hot oil. Sauté them for 4 to 5 minutes, stirring constantly.
6. 6. Stir in the curry paste and curry powder. Let the spices cook for 2 minutes while continuing to stir.
7. 7. Deglaze the pot with the vegetable broth. Stir to release the browned spices from the bottom of the pot.
8. 8. Add the coconut milk, carrot pieces, and drained chickpeas to the pot.
9. 9. Let the curry simmer on low heat for about 10 minutes, until the carrots are tender.
10. 10. Add the peas to the curry. Let everything cook together for another 5 minutes.
11. 11. Rinse the limes under hot water and pat them dry.
12. 12. Cut one of the limes into wedges. Finely grate the zest of the second lime and squeeze out the juice.
13. 13. Season the curry with the lime juice, lime zest, salt, and pepper to taste.
14. 14. Wash the Thai basil and shake it dry.
15. 15. Serve the finished curry in bowls or on deep plates. Garnish with the basil leaves and lime wedges. Serve immediately.

Nutrition per serving

• kcal: 379
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 32 g