Donnerstag, 24. März 2011

Chickpea fennel curry

Today I chose something really easy and quick - and NO potatoes - had enough for quite a while ;-)

This recipe serves 4 and is not only yummy when fresh, no it is perfect for the office on the next day as well.

Chickpea fennel curry

3 red bell peppers
2 fennels
1/2 of a small leek
340g chickpeas
2 tablespoons canola oil
1 tablespoon hot curry paste
1 1/4 cup coconut milk
1 cup vegetable broth
lime juice of 1/2 lime
4 tablespoons minced fresh cilantro

basmati rice

Cut the bell peppers, fennel and leek into thin slices and roast them in the oil for about 7 minutes. Add the chickpeas and the curry paste, roast for about 2 minutes. Add the coconut milk and broth and let it simmer for 10 minutes.
Add lime juice and salt to taste, top servings with fresh cilantro. Serve with basmati rice.

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