Quick and aromatic (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Neutral oil for sautéing
02 -
1 onion, diced
03 -
2 garlic cloves
04 -
Tomatoes
05 -
1 can chickpeas, drained
06 -
1/2 cup (100ml) coconut milk
07 -
Fresh parsley, chopped
08 -
1 green chili
09 -
4 pointed bell peppers
→ Spices
10 -
1/2 teaspoon cayenne pepper
11 -
1/2 teaspoon cumin
12 -
1/2 teaspoon ground coriander
13 -
Salt to taste
# Instructions:
01 -
Finely chop the onion and garlic. Dice the tomatoes. Cut the pointed bell peppers into small, fine cubes.
02 -
Sauté the onion and garlic in a little neutral oil until translucent. Season with the spices (cayenne pepper, cumin, ground coriander) and deglaze with the diced tomatoes. Let simmer briefly to allow the flavors to develop.
03 -
Add the diced pointed peppers, drained chickpeas, and coconut milk. Season with salt to taste. Simmer over medium heat until the peppers are tender.
04 -
If desired, add fresh green chilies at the end. Serve the curry with basmati rice or naan bread and enjoy.
# Notes:
01 -
This vegetarian curry is rich in Indian flavors and can be prepared in just 20 minutes.
02 -
Basmati rice or homemade naan bread make particularly good accompaniments.
03 -
If you don't have pointed peppers on hand, you can also use zucchini or eggplant.
04 -
Instead of coconut milk, you can also use cream or milk to make the curry creamy.