Fast chickpea curry

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Pour the chickpeas into a sieve, rinse under cold water and drain. Peel and wash the carrots and cut them into small cubes. Cut Pak Choi leaves from the stalk and wash.

2. 2

   Cut the lower halves of the leaves into strips. Halve the upper halves and cut into wide strips. Rinse sultanas under cold water. Peel and finely chop the onion. Heat oil in a pan.

3. 3

   Fry diced onions and carrots in it. Add the chickpeas, the firm part of the pak choi and raisins. Add Korma and 50-100 ml water and simmer for about 3 minutes. Finally, stir in Pak Choi leaves and serve.

4. 4

   Baguette tastes good with it.

Nutrition Facts

KCAL
380 kcal

CARBS
52 g

FATS
14 g

PROTEINS
10 g