Recipes
Ingredients (4 Servings)
- 1 package of rice or coconut vegetable cream (200ml)
- Chickpeas (400g)
- Tofu cubes (240g)
- 1 carrot in cubes (120g)
- 1 chopped onion (180g)
- 2 chopped garlic cloves
- 2 tablespoons of oil
- 1 teaspoon curry
- 1 teaspoon turmeric Fresh pepper and ginger to taste
- Parsley to serve
Nutritional values (per serving)
Calories472 kcal
Fat15 g
Sodium339 mg
Carbohydrates65 g
Protein19 g
Phosphorus315 mg
Potassium584 mg
Directions
1. Start by soaking the chickpeas for a while, ideally 8-12 hours over night. Discard the water from the soaking and cook it. Heat the oil in a frying pan and sauté the onion, garlic and ginger until it begins to brown.
2. Add the carrot to the cubes and enough water to cover and cook covered for 3 to 4 minutes until the carrot cubes start to soften.
3. Add the chickpeas and tofu and season with pepper. Let it cook for another 3 to 4 minutes.
4. Finally add the cream, curry and curcuma and stir until it starts to boil.
5. Check the seasoning and serve with chopped parsley on top.
6. Serve with boiled white rice (4 tablespoons)