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Ingredients
for
4
Chickpea and Vegetable Curry
45 min.
Time:
Ingredientsfor
- Ingredients
- 1 Fennel bulb
- salt
- 1 onion
- 1 can chickpeas
- 150 grams Eggplant
- 1 garlic clove
- vegetable oil (for cooking)
- 1 tsp yellow Curry paste
- 100 milliliters low fat Coconut milk (canned)
- 60 milliliters Vegetable broth
- 3 Tbsps Lime juice
- 2 Tbsps toasted Pumpkin seed
Preparation
1.
Rinse, trim and slice the fennel bulb into flat disks. In boiling salted water, blanch the fennel bulbs slices for about 2 minutes, remove, rinse and drain.
2.
Peel the onion and cut into rings. Drain the chickpeas. Cut the eggplant into small cubes. Peel the garlic and chop finely.
Heat oil in a pan and saute the eggplant over high heat. Add in the chickpeas and saute. Add in the garlic and half of red onion and saute for a while. Stir in the curry paste and cook briefly. Now add the coconut milk, broth and lime juice and bring to a boil.
3.
Place the fennel bulb slices and the chickpea curry on a plate. Serve sprinkled with the remaining onions and toasted pumpkin seeds.