🍽️ Vegetarian Chickpea Curry with Apricots

Name: Vegetarian Chickpea Curry with Apricots
Total time: 30 min
Yield: 4 servings
Ingredients: 180 g brown rice; salt; 4 large tomatoes (600 g); 2 onions; 1 piece ginger (10 g); 1 clove of garlic; 100 g dried apricots (unsulfured); 2 tbsp butter (30 g); 265 g chickpeas (can; drained weight); 1 pinch cinnamon; 1 pinch ground cardamom; 2 level tsp garam masala; 4 sprigs coriander; 3 tbsp cashew nuts (45 g); 125 g sheep's milk yogurt (3.5% fat)

639 kcal · 30 min · 4 servings

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Ingredients

180 g brown rice
salt
4 large tomatoes (600 g)
2 onions
1 piece ginger (10 g)
1 clove of garlic
100 g dried apricots (unsulfured)
2 tbsp butter (30 g)
265 g chickpeas (can; drained weight)
1 pinch cinnamon
1 pinch ground cardamom
2 level tsp garam masala
4 sprigs coriander
3 tbsp cashew nuts (45 g)
125 g sheep's milk yogurt (3.5% fat)

Instructions

1. Put the rice in a pot with two and a half times the amount of salted water.
2. Cook the rice according to the instructions on the package.
3. Wash the tomatoes under running water.
4. Use a kitchen knife to cut a small cross into the bottom of each tomato.
5. Dip the tomatoes into boiling water for a few seconds.
6. Remove the tomatoes immediately and shock them in cold water.
7. Peel the skin off the tomatoes.
8. Quarter the tomatoes and remove the seeds.
9. Puree the tomato flesh roughly.
10. Peel the onions, ginger, and garlic.
11. Slice the onions into thin rings.
12. Finely chop the garlic and ginger.
13. Cut the apricots into thin strips.
14. Heat the butter in a pot.
15. Add the onions, ginger, and apricots to the pot.
16. Sauté the mixture over medium heat for three to five minutes until translucent.
17. Rinse the chickpeas under cold water.
18. Let the chickpeas drain well.
19. Add the chickpeas, garlic, tomato puree, cinnamon, cardamom, garam masala, salt, and 100 milliliters of water to the onion-apricot mix.
20. Simmer the chickpea curry for about five minutes over low heat.
21. Wash the coriander under running water.
22. Shake the coriander dry.
23. Pluck the coriander leaves from the stems.
24. Roughly chop the coriander leaves.
25. Roughly chop the cashew nuts.
26. Serve the chickpea curry on a bed of basmati rice.
27. Add some sheep's yogurt.
28. Garnish the dish with the chopped coriander leaves and cashew nuts.

Nutrition per serving

kcal: 639
Protein: 20 g · Fett/Fat: 21 g · Carbs: 88 g