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🍽️ Creamy Chickpea Coconut Curry

560 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 1 zucchini
• 1 carrot
• 1 shallot
• 1 garlic clove
• 10 g ginger (1 piece)
• 265 g chickpeas (jar, drained weight)
• 1 tbsp coconut oil
• 0.5 tsp hot curry powder
• 250 ml coconut milk
• 1 tsp lime juice
• salt
• pepper

Instructions

1. 1. Thoroughly wash the eggplant, the zucchini, and the carrots.
2. 2. Cut the vegetables into small, uniform cubes.
3. 3. Peel the shallot, the garlic clove, and the piece of ginger.
4. 4. Finely chop the shallot, the garlic, and the ginger.
5. 5. Open the can of chickpeas.
6. 6. Drain the chickpeas in a colander.
7. 7. Heat some oil in a large pan or pot.
8. 8. Add the chopped shallot, ginger, and garlic to the hot pan.
9. 9. Stir the curry powder into the onion mixture.
10. 10. Sauté the spices and vegetables for about 2 minutes until fragrant.
11. 11. Add the vegetable cubes (eggplant, zucchini, carrot) to the pan.
12. 12. Sauté the vegetables for 10 minutes, stirring occasionally.
13. 13. Add the drained chickpeas to the pan.
14. 14. Sauté everything together for another 5 minutes.
15. 15. Pour the coconut milk into the pan.
16. 16. Squeeze the juice of a lime into the curry.
17. 17. Let the curry simmer gently for 5 minutes.
18. 18. Season the dish to taste with salt and pepper.

Nutrition per serving

• kcal: 560
• Protein: 17 g · Fett/Fat: 37 g · Carbs: 38 g