Chickpea, Carrot And Lemon Curry Recipe

Everyone needs a hearty meat-free recipe taking place in the works their sleeve. The slow cooker makes this one so easy - you barely have to demonstrate it.

The ingredient of Chickpea Carrot And Lemon Curry Recipe

• 500g dried chickpeas
• 1 tbsp melted coconut oil or vegetable oil
• 1 brown onion thinly sliced
• 1 bunch coriander stems finely chopped leaves reserved
• 1 tbsp finely grated ginger
• 2 garlic cloves crushed
• 1 long red chilli thinly sliced optional
• 1 tbsp pitch turmeric
• 2 tsp garam masala
• 2 lemons
• 800ml coconut milk
• 2 bunches dutch carrots trimmed peeled halved lengthways
• 70g chopped kale
• steamed brown basmati rice to service

The Instruction of chickpea carrot and lemon curry recipe

• place the chickpeas in a large bowl cover taking into consideration cool water set aside to soak overnight drain well
• affix coconut oil or vegetable oil onion coriander stem ginger garlic chilli if using turmeric and garam masala in a slow cooker demonstrate to combine
• thinly slice 1 lemon amass chickpeas coconut milk carrot sliced lemon and 2 cups 500ml water to the onion mix in the slow cooker cover and cook for 8 hours a propos low or until the chickpeas and carrots are tender
• juice the unshakable lemon go to kale to the slow cooker and trouble to combine cook for 5 mins or until kale wilts build up the lemon juice and move around to combine
• divide the chickpea incorporation combination and rice among serving bowls sprinkle in imitation of reserved coriander leaves to serve

Nutritions of Chickpea Carrot And Lemon Curry Recipe

calories: 559 26 calories
calories: 24 grams fat
calories: 20 grams saturated fat
calories: 54 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 25 grams protein
calories: n a
calories: 139 milligrams sodium
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calories: nutritioninformation