Creamy, incredibly flavorful chickpea coconut curry that you can have ready in under 30 minutes. Extra creamy with coconut milk, flavorful with delicious mushrooms and potatoes and a spice blend that will blow you away.
If rice or quinoa is served, cook according to packaging instructions.
In the meantime, heat a medium skillet. Briefly sauté chickpeas and onion until onions are slightly translucent.
265 g Chickpeas, 55 g red onion
Add all remaining ingredients and simmer over medium heat for 20 minutes, half covered.
1 tbspn Coconut oil, 426 g Potato, 70 g Mushrooms, 400 ml Coconut milk, 125 ml Vegetable broth, 15 ml maple syrup, 1 tbspn Garam Masala**, 2 tbspn Curry powder, 1 tbspn Cardamom, 1 tbspn Ginger, ½ tbspn Nutmeg, ½ tbspn Sea salt, ½ tbspn black pepper, Optional: 1-2 bay leaves
At the end of the cooking time, briefly taste and season if necessary.
Portion onto two plates, serve with desired accompaniments and enjoy!
fresh parsley, Basmati rice, Quinoa
Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.