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Recipes
Chickpea coconut curry

Chickpea coconut curry

Difficulty

Low

Time

30 min

Author

Kerstin Getto

Ingredients

Servings: 2

Makes:

0.5 bunch parsley
1 clove garlic
1 as needed red chilli pepper
1 as needed red onion
1 tbsp. coconut oil
1 tbsp. curry powder
120 grams jasmine rice
2 as needed carrots
200 grams chickpeas
200 ml coconut milk
400 grams tinned chopped tomatoes
to taste seasoning

Instructions

STEP 1/8

Place water in a pan and bring to the boil. Add the rice and boil for approx. 20-25 minutes until the grains are cooked.

STEP 2/8

In the meantime, peel the carrots, garlic and onion and chop them using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert.

STEP 3/8

Separate the chilli from the seeds, wash the halves and chop using Braun’s chopper attachment (350 ml).

STEP 4/8

Heat the coconut oil in a pan, add the carrots, garlic, onion and chilli and sauté for 5 minutes.

STEP 5/8

Now add the tomatoes, chickpeas and coconut milk to the pan. Season everything with salt, pepper and curry.

STEP 6/8

Strain the rice in a sieve.

STEP 7/8

Wash the parsley and chop it finely using Braun’s chopper attachment (350 ml).

STEP 8/8

Portion the curry onto plates and sprinkle with parsley.

This recipe was prepared using Braun’s MultiQuick 7 hand blender with its all-in-one food processor attachment and chopper attachment (350 ml).

Back to homepage
Recipes
Chickpea coconut curry

Chickpea coconut curry

Show me the recipe

Difficulty

Low

Time

30 min

Author

Kerstin Getto

Show me the recipe

Servings:2

Makes:

Ingredients

Instructions

STEP 1/8

Place water in a pan and bring to the boil. Add the rice and boil for approx. 20-25 minutes until the grains are cooked.

STEP 2/8

In the meantime, peel the carrots, garlic and onion and chop them using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert.

STEP 3/8

Separate the chilli from the seeds, wash the halves and chop using Braun’s chopper attachment (350 ml).

STEP 4/8

Heat the coconut oil in a pan, add the carrots, garlic, onion and chilli and sauté for 5 minutes.

STEP 5/8

Now add the tomatoes, chickpeas and coconut milk to the pan. Season everything with salt, pepper and curry.

STEP 6/8

Strain the rice in a sieve.

STEP 7/8

Wash the parsley and chop it finely using Braun’s chopper attachment (350 ml).

STEP 8/8

Portion the curry onto plates and sprinkle with parsley.

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Chickpea coconut curry

Ingredients

Instructions

STEP 1/8

STEP 2/8

STEP 3/8

STEP 4/8

STEP 5/8

STEP 6/8

STEP 7/8

STEP 8/8

Chickpea coconut curry

Ingredients

Instructions

STEP 1/8

STEP 2/8

STEP 3/8

STEP 4/8

STEP 5/8

STEP 6/8

STEP 7/8

STEP 8/8

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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