Feta Chickpea Curry

Name: Feta Chickpea Curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) Chick peas; 1 big onion; 2 Garlic cloves; 1 piece(s) (approx. 20 g) Ginger; 2 TABLESPOONS Oil; 1-2 TABLESPOONS yellow curry paste; 1 can(s) (425 ml) chunky tomatoes; 200 g Frozen green beans; 6 TABLESPOONS Whipped cream; 200 g Feta; 7-10 Tbsp salt, pepper; 1⁄2 bunch/pot of coriander

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

"In a hurry?" - Then cook this curry! Under the sign of vegetarianism, chickpeas, beans and roasted feta play the leading role and unite to form the taste-intensive turbo pot.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Chick peas
1 big onion
2 Garlic cloves
1 piece(s) (approx. 20 g) Ginger
2 TABLESPOONS Oil
1-2 TABLESPOONS yellow curry paste
1 can(s) (425 ml) chunky tomatoes
200 g Frozen green beans
6 TABLESPOONS Whipped cream
200 g Feta
7-10 Tbsp salt, pepper
1⁄2 bunch/pot of coriander

Directions

1
Rinse the chickpeas in a sieve and drain. Peel and finely dice onion, garlic and ginger. Heat 1 tablespoon of oil in a pot. Fry the onion, garlic and ginger in it. Fry the curry paste until it smells nice.
2
Add tomatoes, 1⁄8 l water, chickpeas and frozen beans. Bring to the boil and simmer for about 5 minutes.
3
Add the cream to the curry and continue cooking for about 5 minutes. Dab feta dry, crumble coarsely. Heat 1 tbsp. oil in a frying pan. Sauté the cheese in it. Stir half the cheese into the curry. Season to taste with salt and pepper.
4
Wash the coriander, shake dry and pluck off the leaves. Serve the curry sprinkled with the rest of the cheese and coriander. Serve with chapati, naan bread or rice.