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Chickpea Red Curry

Drinking inspiration from Indian flavors, mixing it with ingredients that are very much ours!

Ingredients

Preparation Method

  1. In a pan, sauté the onion and the chopped garlic, with the bay leaf, over medium-high heat.
  2. Add the mushrooms cut into pieces, stir, and cook for 3 to 5 minutes, stirring occasionally.
  3. Lower the heat to medium, season first with a dash of soy sauce, curry, sweet pepper, and salt, simmer for 1 minute, then with the tomato pulp, and simmer for 1 minute more.
  4. Refresh with white wine. Stir and simmer for about 2 minutes.
  5. Add the chickpeas, stir, and simmer covered for 5 minutes over low heat.
  6. Add the coconut milk, increase to medium-high heat and simmer for about 2 to 3 minutes.
  7. Stir in a bunch of chopped fresh coriander, cover, turn off and leave to stand for a few minutes.
  8. Serve hot, accompanied by white basmati rice, decorated with strawberries and avocado.
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