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🍽️ Creamy Chickpea Coconut Curry with Fragrant Turmeric-Coriander Rice

629 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp sesame or rapeseed oil
• 1 tsp turmeric powder
• 200 g parboiled rice
• salt
• 265 g chickpeas (drained weight; can)
• 480 g FRoSTA (Vegetable Pan Curry Coconut)
• 400 ml coconut milk
• pepper
• 1 bunch coriander (20 g)
• 2 tbsp coconut flakes (20 g)

Instructions

1. 1. Heat two tablespoons of oil in a pot.
2. 2. Add the turmeric and sauté for one minute.
3. 3. Add the rice and sauté for two minutes.
4. 4. Add twice as much salted water as the amount of rice specified in the recipe.
5. 5. Simmer the rice on low heat for about 15 minutes.
6. 6. Rinse the chickpeas under cold water.
7. 7. Let the chickpeas drain well.
8. 8. Place the frozen vegetable pan mix (do not thaw) into a frying pan.
9. 9. Add the remaining oil.
10. 10. Add the drained chickpeas to the pan.
11. 11. Heat the pan on the highest setting.
12. 12. Stir the coconut milk into the vegetables.
13. 13. Cook the curry for nine to ten minutes on medium heat.
14. 14. Stir the curry several times during cooking.
15. 15. Season the curry with salt and pepper.
16. 16. Wash the fresh coriander thoroughly.
17. 17. Shake the coriander dry.
18. 18. Pluck the coriander leaves from the stems.
19. 19. Chop the coriander leaves coarsely.
20. 20. Fold the chopped coriander into the finished rice.
21. 21. Heat a separate frying pan without any fat.
22. 22. Toast the coconut flakes on medium heat for about five minutes until golden brown.
23. 23. Divide the curry among the serving plates.
24. 24. Add the rice to the curry.
25. 25. Sprinkle the dish with the toasted coconut flakes.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 629
• Protein: 12 g · Fett/Fat: 37 g · Carbs: 61 g