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🍽️ One-Pot-Coconut Curry with Lemongrass and Chickpeas

450 kcal · 30 min · 4 servings

Ingredients

• Carrots 2 pcs
• Onions, red 1 pcs
• Peppers, red 2 pcs
• Lemongrass 1 pcs
• Broad beans 400 g
• Chickpeas 400 g
• Oil 2 tbsp
• Curry powder 2 tsp
• Coconut milk 800 ml
• Mint, fresh 10 g
• Organic Limes 1 pcs
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Peel the carrots and trim off the ends.
3. 3. Slice the carrots into thin rounds.
4. 4. Halve the onion and peel it.
5. 5. Quarter the onion halves.
6. 6. Separate the individual onion layers from each other.
7. 7. Wash the bell pepper.
8. 8. Cut open the bell pepper and remove the inside.
9. 9. Cut the bell pepper into strips.
10. 10. Rinse the lemongrass thoroughly.
11. 11. Cut the lemongrass lengthwise.
12. 12. Gently bruise the lemongrass with the back of a knife.
13. 13. Wash the beans.
14. 14. Trim the ends of the beans.
15. 15. Cut the beans into diamond shapes at a slight angle.
16. 16. Place the chickpeas in a colander.
17. 17. Rinse the chickpeas.
18. 18. Let the chickpeas drain well.
19. 19. Heat the oil in a pot over medium to high heat.
20. 20. Sauté the carrots, onion, bell pepper, lemongrass, and curry powder for about 3 minutes.
21. 21. Deglaze the mixture with coconut milk.
22. 22. Let the curry simmer on medium heat for about 5 minutes.
23. 23. Add the chickpeas and the beans.
24. 24. Simmer the curry for another minute.
25. 25. Wash the mint.
26. 26. Shake the mint dry.
27. 27. Pluck the mint leaves from the stems.
28. 28. Slice the mint leaves into strips.
29. 29. Halve a lime.
30. 30. Squeeze the juice from one lime half.
31. 31. Quarter the other lime half.
32. 32. Season the curry with salt, pepper, and lime juice.
33. 33. Remove the lemongrass from the curry.
34. 34. Serve the curry in deep bowls.
35. 35. Garnish the curry with the mint and lime wedges.
36. 36. Serve the curry.

Nutrition per serving

• kcal: 450
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 56 g